Vietnamese · Dinner
Grilled Pork Skewers with Noodles (Gluten-Free)
Grilled pork shoulder marinated in fish sauce, garlic, lemongrass and brown sugar, charred over hot grates and served on rice noodles with fresh vegetables, herbs and tangy nuoc cham dressing. Made gluten-free using tamari instead of wheat-based soy sauce, balancing char, sweetness and acid.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
560Calories
41.2gProtein
15.9gFat
63.8gCarbs
17.2gSugar
3.8gFiber
2980mgSodium
103mgChol
5.3gSat Fat
890mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes and pat dry. Mince garlic and lemongrass white part. Shred lettuce, slice cucumber, and slice chili.
2
Marinate
Combine pork with fish sauce, tamari, brown sugar, minced garlic and lemongrass in a bowl; mix well and marinate 60 minutes.
3
Thread
Thread marinated pork cubes onto skewers, leaving small gaps between pieces for even heat penetration.
4
Grill
Cook skewers over medium-high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until charred and pork reaches 145°F internally.
5
Boil
Cook rice noodles in boiling water for 4 to 5 minutes until tender, drain and rinse under cold water.
6
Build
Arrange noodles, lettuce, cucumber, bean sprouts, cilantro and mint in a bowl. Whisk lime juice, fish sauce, sugar, water, chili and minced garlic into nuoc cham.
7
Plate
Slide pork from skewer onto noodles and spoon nuoc cham over top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp tamari
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 2 tsp2 tsp vegetable oil, plus extra for brushing grill grates
- 5.2 oz150g dry rice noodles
- 22 small handful lettuce
- 11 cucumber
- 22 small handful bean sprouts
- 4 tbsp4 tbsp cilantro leaves
- 4 tbsp4 tbsp mint leaves
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar-white
- 4 tbsp4 tbsp water
- 11 small chili-fresh
- 2 clove2 clove garlic (for nuoc cham)
