Step 1

Wash, dry, pick herbs & place into serving bowls

Step 2

Cut chives into 3” pieces and place into servings bowls

Step 3

Wash & dry lettuce

Step 4

Cut cucumbers into thin ¼” thick and 2” long slices

Step 5

Cut the cha (Vietnamese ham) into 2” long by ¼” thick pieces

Step 6

Setup a water in a large bowl to dip the rice paper rolls (you may need to setup 2 depending on the size of your group)

Step 7

Make the nem nuong (pork sausage), following the recipe below

Step 8

Make the beef tenderloin following the recipe below

Step 9

Peel and devein the shrimp (you can also buy the peeled and deveined shrimp)

Step 10

Poach the shrimp until the shrimp loses is opacity (~2-3 minutes)

Step 11

Cut the shrimp in half lengthwise and place onto a serving plate

Step 12

Roll spring roll paper

Step 13

Fry spring roll paper at oil temp 375F until golden brown

Step 14

Boil the noodles

Step 15

Rinse the noodles and form into bite sized coils

Step 16

Make peanut sauce according to the recipe below

Step 17

Make Nuoc Cham sauce according to the recipe below

Step 18

Combine the marinade ingredients together in a small bowl. Whisk until smooth.

Step 19

Thinly slice the beef tenderloin, aiming for ¼” thick pieces.

Step 20

Add the marinade to the beef and let sit for 10 minutes.

Step 21

Heat a large pan on medium high heat. Once the pan is hot, add an even layer of the beef to the pan. It’s important not to crowd the beef if you’re looking for a nice sear. Cook until the beef is brown on one side, about 1.5 minutes, then flip and cook for another 30 seconds. You want to cook the beef tenderloin just enough so that it’s not raw, as this is a delicate cut of meat.

Step 22

Remove the cooked beef onto a plate and continue searing the beef in batches until finished.

Step 23

Prepare the shallots and garlic. If you have a food processor, this would be an excellent opportunity to use it to finely chop the shallots and garlic. Otherwise, you can chop by hand.

Step 24

Combine the pork from the frozen and defrosted nem nuong, the chopped shallots and garlic, shredded lemongrass, honey, and fish sauce. If you were only able to find ground pork and not the nem nuong packages, add 2 teaspoons of kosher salt.

Step 25

Mix everything together and form into small sausage links (2” long by ½” wide). Lay this on a plate or parchment lined sheet tray.

Step 26

Once all the sausage links are formed, heat a cast iron skillet or heavy duty pan on medium high heat. Add ¼ cup of neutral oil. Once the oil is hot (you can check with either a meat thermometer – 350F or if there are bubbles surrounding a wooden chopstick), reduce the heat to medium, and add a layer of the pork sausages. Be sure to leave at least ½” of room between the sausages. Cook for about 3 minutes on each side, checking occasionally and turning to prevent burning. Once the inside has reached 145, or it’s been at least 6 minutes, remove from the oil and onto a paper towel lined plate.

Step 27

Continue this process with all the sausages.

Step 28

Halve the nem nuong lengthwise, plate, and serve. This can sit at room temperature, so no need to rush to be done last.

Step 29

In a small saucepan, combine all the ingredients.

Step 30

Heat on medium high heat and continue to whisk until smooth. Once the mixture comes to a boil, reduce the heat to a simmer. You will see the sauce begin to break, but just continue whisking. The sauce will come together after about 5 minutes.

Step 31

Pour the sauce into a bowl, and serve.

Step 32

Add all the ingredients into a bowl.

Step 33

Taste, adjust seasoning as desired, and serve.