Vietnamese · Dinner
Central Vietnam Turmeric Noodles (Gluten-Free)
Central Vietnamese turmeric noodles with char-grilled pork shoulder, served over rice vermicelli with lettuce, cucumber, pickled carrot, fresh herbs, roasted peanuts and a tamarind-lime fish sauce dressing. Gluten-free using rice noodles and tamari instead of wheat and regular soy sauce.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.2gProtein
25.6gFat
58.4gCarbs
13.2gSugar
4.8gFiber
1680mgSodium
112mgChol
6.9gSat Fat
920mgPotassium
95mgCalcium
4.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Combine pork shoulder with turmeric, fish sauce, garlic and shallot in a bowl; toss until all pork is coated in the yellow marinade.
2
Rest
Cover and let the pork marinate at room temperature for 30 minutes while the turmeric and garlic penetrate the meat.
3
Prep
Quick-pickle the carrot with rice vinegar and sugar in a small bowl; set aside for 15 minutes to soften.
4
Heat
Boil rice vermicelli in water for 3–4 minutes over high heat until translucent and tender, then drain and rinse under cold water.
5
Heat
Sear marinated pork in vegetable oil over medium-high heat for 4–5 minutes, turning once, until edges are browned and meat is cooked through.
6
Prep
Whisk together remaining fish sauce, tamari, lime juice and sugar with 2 tablespoons water until sugar dissolves completely.
7
Plate
Divide noodles into a bowl, top with lettuce, cucumber and pickled carrot, arrange pork over noodles, scatter peanuts, cilantro, mint and scallion, then drizzle dressing over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- ground turmeric
- fish sauce
- garlic cloves
- shallot
- 5.2 oz150g dry weight, cooked per package rice vermicelli noodles
- tamari
- lime juice
- sugar
- fresh chili
- vegetable oil
- lettuce
- cucumber
- carrot
- rice vinegar
- roasted peanuts
- cilantro
- mint
- scallion
