Wei Pantry

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Los Angeles-based food company specializing in Vietnamese and Asian-inspired home-cooking products. 

Pork and Shrimp Vermicelli Bowl

A classic recipe that I would dream about on the road.  Simple, fresh ingredients that pack an amazing amount of flavor.

Serves 4 people as a main dish.


  • 1 package of vermicelli noodles
  • 1 pound of shrimp
  • 1 pound of pork chops
  • 3 cloves of garlic, peeled
  • 1 tablespoon of sugar
  • 1 small head of lettuce, shredded
  • 1 bunch of green onion
  • 3 tablespoons shallot crisps (if available)
  • 1/4 cup crushed peanuts
  • 1 small cucumber shredded
  • 1 carrot shredded
  • 3-5 tablespoons of shallot oil
  • 1/2 cup of amber vinegar
  • Salt and pepper to taste


  1. Prepare pork:
    1. Take peeled garlic cloves and cut 2 cloves in half vertically.  Stuff into pork tenderloin rounds by making small incisions in the middle of each round with a knife, then pushing half cloves into pork. Coat pork lightly with salt, pepper, and white sugar.
    2. Pour 2 tablespoons of shallot oil into a heated non-stick frying pan on medium-high heat.  Add garlic stuff pork tenderloin rounds, and turn over once browned.
    3. Remove pork from heat and let rest/cool for 20 minutes.  Once cool enough to handle, slice thinly and set aside.
  2. Prepare shrimp:
    1. Mince one clove of garlic.
    2. Heat one tablespoon of shallot oil in a pan on high heat.
    3. Add in garlic, and as soon as it begins to brown add in raw shrimp and saute until completely pink and curled up - about 2-3 minutes. Set aside
  3. Cook Vermicelli noodles according to instructions
  4. Prepare green onions -
    1. Dice green onions thinly
    2. Pour 2 tablespoons of shallot oil over green onions and place in the microwave for 30 seconds until soft.
  5. Pile all vegetable ingredients, peanuts, shallot fries, green onion, pork, and shrimp over cooked vermicelli noodles.  Pour amber vinegar over bowl right before eating.