Vietnamese · Dinner
Grilled Pork Noodle Bowl (High-Protein)
Grilled pork noodle bowl built on charred marinated pork shoulder over rice vermicelli, layered with soft-boiled eggs, cucumber, pickled carrot and daikon, fresh herbs, crushed peanuts, and a fish sauce and lime dressing. High-protein Vietnamese bun-style bowl delivering substantial protein and fiber.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
695Calories
53.8gProtein
28.9gFat
58.2gCarbs
18.1gSugar
6.3gFiber
2692mgSodium
451mgChol
8.7gSat Fat
985mgPotassium
142mgCalcium
5.6mgIron
1.8mcgVitamin B12
23mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork shoulder thinly against the grain and place in a bowl with fish sauce, brown sugar, minced garlic and lime juice; toss to coat evenly.
2
Marinate
Cover and refrigerate the pork for 30 minutes.
3
Boil
Bring water to a boil and lower in eggs; cook 6 to 7 minutes for soft-set yolks, then transfer to cold water and peel.
4
Boil
In the same pot, cook rice vermicelli over high heat for 3 to 4 minutes until tender and springy, then drain and rinse under cold water.
5
Whisk
Combine nuoc cham lime juice, fish sauce, sugar and water in a small bowl, stirring until sugar dissolves completely.
6
Grill
Heat vegetable oil in a grill pan over high heat and sear the marinated pork slices for 2 to 3 minutes per side until edges char and caramelize.
7
Plate
Divide vermicelli into a bowl, arrange cucumber, pickled carrot, pickled daikon, shredded lettuce, edamame and grilled pork around and on top, halve the eggs, scatter cilantro, mint, sliced scallion, sliced chili and crushed peanuts over, pour nuoc cham dressing over everything and drizzle with hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 3 1/2 oz100g rice vermicelli, dry
- 44 eggs
- 2.4 oz70g edamame, cooked and shelled
- 11 cucumber
- 1/2 cup60g carrot, quick-pickled in vinegar
- 1/2 cup60g daikon, quick-pickled in vinegar
- 22 small handful lettuce
- 2 tbsp2 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 22 scallion
- 2 tsp2 tsp fresh chili
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp hot sauce
- 4 tbsp4 tbsp lime juice, for nuoc cham dressing
- 2 tbsp2 tbsp fish sauce, for nuoc cham dressing
- 2 tsp2 tsp sugar-white, for nuoc cham dressing
- 4 tbsp4 tbsp water, for nuoc cham dressing
