Vietnamese · Dinner
Grilled Pork Noodle Bowl (Gluten-Free)
Grilled pork noodle bowl built on smoky, caramelised pork shoulder marinated in fish sauce, garlic and lemongrass, served over rice vermicelli with pickled carrot and daikon, cucumber, herbs and crushed peanuts, finished with a tangy nuoc cham dressing made from gluten-free tamari instead of wheat-based soy sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
24.1gFat
58.3gCarbs
16.8gSugar
4.6gFiber
2380mgSodium
124mgChol
7.9gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the pork shoulder thinly against the grain. Mince the garlic and lemongrass. Julienne the cucumber, carrot, daikon and chili into thin matchsticks.
2
Marinate
Combine the pork, fish sauce, garlic, lemongrass and brown sugar in a bowl. Toss to coat and refrigerate for 30 minutes.
3
Wait
Let the pork marinate so flavors penetrate the meat.
4
Boil
Bring a small pot of water to a rolling boil over high heat. Cook rice vermicelli for 3-4 minutes until translucent and tender. Drain and rinse under cold water.
5
Grill
Heat a grill pan with vegetable oil over medium-high heat. Grill marinated pork slices 4-5 minutes per side until charred at edges and cooked through.
6
Assembly
Toss the julienned carrot and daikon with rice vinegar and sugar. Whisk lime juice, tamari, water and chili together for nuoc cham dressing.
7
Plate
Arrange vermicelli in a bowl. Top with grilled pork, pickled vegetables, cucumber, cilantro and mint. Spoon nuoc cham over top and scatter crushed peanuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp brown sugar
- 3.6 oz100g dry rice vermicelli noodles
- 11 cucumber
- 11 carrot
- 2 oz56g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp gluten-free tamari
- 4 tbsp4 tbsp water
- 11 small chili
- 22 small handful cilantro leaves
- 22 small handful mint leaves
- 2 tbsp2 tbsp peanuts
- 2 tsp2 tsp vegetable oil
