Vietnamese Bun Cha Gio - cooking recipe

Ingredients

For the Pork
1 lb boneless pork chop
1 1/2 tablespoons ginger, freshly grated
1 garlic clove, minced
1/4 cup fish sauce
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon peanut oil (for frying)
For the Nouc Cham
1/2 cup warm water
3 tablespoons sugar
1/2 cup rice vinegar
1 tablespoon fish sauce
1 garlic clove, minced
1 teaspoon chili-garlic sauce
1/4 teaspoon salt
1/8 cup shredded carrot
The Rest
1 (16 ounce) package cooked vermicelli
2 cups mung bean sprouts
1 cup shredded carrot
1 cup sliced cucumber
1/2 cup chopped cilantro or 1/2 cup basil
1/2 cup chopped peanuts
1/2 cup chopped green onion
1 (8 ounce) package frozen spring rolls

Preparation

Freeze the pork for 30 minutes to firm it up. Then cut each chop in half length-wise and thinly slice. If already frozen, thaw half way before slicing.
Mix the next five ingredients and toss with pork in a bowl. Allow the pork to marinate for 30 minutes.
For the nouc cham, mix the warm water and sugar in a small bowl. Stir until the sugar in dissolved. Then add the following six ingredients; set aside.
Preheat the oven to the necessary temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Cook the spring rolls according to the provided instructions. Heat a large wok or skillet to high heat. Drain the pork well. Add 1 tablespoon of peanut oil to the wok. Stir fry the pork for 1-3 minutes. Chop the spring rolls into 1/2 inch pieces.
To plate: Place a large hand-full of noodles in the bottom of four bowls. Top each with sprouts, shredded carrots, cucumbers, cilantro and green onions. Place the pork and spring rolls on top; sprinkle with chopped peanuts. Serve with nuoc cham on the side.