Vietnamese · Dinner
Grilled Pork Noodle Bowl
Grilled pork shoulder strips marinated in fish sauce, garlic and lemongrass sit over cooled rice vermicelli with pickled carrot and daikon, cucumber, lettuce, bean sprouts, mint, cilantro and crushed peanuts. Nuoc cham gets ladled over the top just before eating, balancing char, funk, sweetness and acid in one cold-noodle bowl.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
19.8gFat
68.3gCarbs
22.1gSugar
4.8gFiber
2380mgSodium
97mgChol
5.9gSat Fat
890mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork shoulder into thin 1/4-inch strips. Mince garlic, cut carrot and daikon into thin batons, slice cucumber and chili, and shred lettuce.
2
Marinate
Toss pork with 1.5 tbsp fish sauce, minced garlic, brown sugar and sesame oil, then refrigerate 30 minutes.
3
Wait
Meanwhile, whisk nuoc cham: combine 1 tbsp fish sauce, lime juice, sugar, water, 1/2 clove garlic and chili slices until sugar dissolves.
4
Prep
Toss carrot and daikon batons with rice vinegar and 1/2 tsp sugar, then let sit 15 minutes until softened.
5
Boil
Cook rice vermicelli 3 minutes in boiling water, then drain and rinse under cold water until completely cool.
6
Grill
Heat a grill pan to high and cook marinated pork 2–3 minutes per side until charred at edges and cooked through.
7
Plate
Arrange vermicelli, lettuce, bean sprouts, pickled carrot and daikon, cucumber, mint and cilantro in a bowl. Top with grilled pork, scatter peanuts, and drizzle nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 3 tbsp3 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp sesame oil
- 3.6 oz100g dry rice vermicelli noodles
- 11 carrot
- 11 daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar (for pickling carrot and daikon)
- 11 cucumber
- a small handful of lettuce
- a small handful of bean sprout
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water
- 1 clove1 clove garlic (for nuoc cham)
- 11 chili
- 2 tsp2 tsp vegetable oil
