Crispy Pork Imperial Rolls - 10 Pack
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Not eligible for shipping to CanadaCrispy Imperial roll a staple in Vietnamese cuisine. Fresh ground pork marinated overnight and then wrapped in a rice paper fried to a crispy golden brown bite of goodness. Dip into the fish sauce vinaigrette or use your own favorite condiments. This dish was cooked by our chef appearing on Food Network’s Beat Bobby Flay and took him down for the win.
Since opening in West Hollywood, California, in 2013, Phorage has emerged as one of the best pho shops in Los Angeles. If you’re not familiar with pho (pronounced “fuh”), think of it as the best noodle soup you’ve ever had, kicked up with spices like star anise, cardamom, and cloves; enhanced with Vietnamese flavors like ginger, green onion, and fish sauce; and topped with a bouquet of fresh herbs, lime, jalapeño, and meats including shredded chicken and sliced brisket. Phorage’s chef Perry Cheung appeared on Food Network’s Beat Bobby Flay and took him down!
This package serves 4-5 people and includes
- 10 Crispy Pork Imperial Roles (each 2-3 oz.)
- 6 oz. Fish Sauce Vinaigrette
- Pork rolls ship frozen with ice packs, may thaw in transit
- Upon arrival, place pork rolls in the refrigerator or freezer, place fish sauce vinaigrette in the refrigerator
- Pork rolls last up to 3 days in the refrigerator or up to 1 month in the freezer
To Serve
Oven
- Preheat oven to 300°F
- Place defrosted rolls onto a cooking tray and heat for 15-20 minutes until crispy and hot
- Serve with fish sauce vinaigrette and enjoy!
Fry
- Heat a pot of oil to 350°F
- Gently placed defrosted rolls one by one into hot oil
- Fry rolls for 4-5 minutes or until crispy
- Serve with fish sauce vinaigrette and enjoy!
Roll Filling – Ground Pork, Soy Sauce, Onion, Garlic, Carrot, Wood Ear Mushroom, Taro, Mung Bean Noodles, Sugar, Salt, Whole Egg, Black Pepper.
Fish Dipping Sauce – Fish Sauce, Lemon, Sugar, Water.
Vietnamese Pho, Straight from Los Angeles
Vietnamese Pho, Straight from Los Angeles
If you’re not familiar with pho (pronounced “fuh”), think of it as the best noodle soup you’ve ever had, kicked up with spices like star anise, cardamom and cloves; enhanced with Vietnamese flavors like ginger, green onion and fish sauce; and topped with a bouquet of fresh herbs, lime, jalapeno and meats including shredded chicken and sliced brisket. So yeah, the best noodle soup you’ve ever had.
A good bowl of pho should be complex, warming and deeply satisfying, and since opening in 2013 Phorage has emerged as one of Los Angeles’ finest pho shops. They source fresh, locally grown produce and sustainable proteins like Washugyu beef and free-range chicken, and the broth is slowly simmered overnight. When it comes to pho shops, it doesn’t get much better than Phorage.
