Vietnamese · Dinner
Grilled Pork Egg Noodles
Grilled pork shoulder slices marinated in lemongrass, fish sauce, and brown sugar are served over cold rice vermicelli with lettuce, cucumber, pickled carrot and daikon, fresh herbs, peanuts, and fried shallots, finished with nuoc cham sauce poured tableside for brightness and tang.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
642Calories
38.2gProtein
22.1gFat
72.4gCarbs
24.3gSugar
5.8gFiber
1580mgSodium
95mgChol
6.4gSat Fat
780mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince 2 cloves garlic and lemongrass. Shred lettuce, julienne cucumber, and prepare herbs and peanuts.
2
Marinate
Combine pork with fish sauce, minced garlic, lemongrass, brown sugar, and vegetable oil. Cover and refrigerate 45 minutes.
3
Boil
Cook rice vermicelli in boiling water 3 minutes until translucent, then drain and rinse under cold water until cooled.
4
Whisk
Combine lime juice, sugar, minced garlic, sliced chili, and water; whisk until sugar dissolves completely.
5
Grill
Cook marinated pork strips on a hot grill over high heat 2 to 3 minutes per side until charred and cooked through.
6
Plate
Arrange cooled noodles, lettuce, cucumber, and pickled vegetables in a bowl. Top with grilled pork, peanuts, fried shallots, cilantro, and mint. Pour nuoc cham sauce over just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 3 tbsp3 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 5.2 oz150g rice vermicelli noodles
- 4 oz110g lettuce
- 1/2 cup70g pickled carrot and daikon
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fried shallots
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint leaves
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp sugar-white
- 2 clove2 clove garlic
- 11 chili-fresh
- 6 tbsp6 tbsp water
