Vietnamese · Dinner
Grilled Pork Skewers with Noodles (High-Protein)
Charred lemongrass pork shoulder skewers paired with rice vermicelli, herbs, pickled carrot and daikon, and nuoc cham. A fried egg boosts protein above a standard version, while the noodle bowl balances fish sauce, lime and chili.
$6
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
690Calories
54.2gProtein
29.8gFat
57.3gCarbs
21.4gSugar
5.6gFiber
2380mgSodium
460mgChol
8.1gSat Fat
980mgPotassium
110mgCalcium
4.8mgIron
1.3mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Quick-pickle the carrot and daikon with rice vinegar and sugar in a small bowl; set aside to soften while you prep everything else.
2
Combine the pork shoulder with lemongrass, garlic, fish sauce, sugar, soy sauce and vegetable oil in a bowl; toss to coat and marinate 30 minutes.
3
Whisk together fish sauce, lime juice, sugar, water, garlic and chili in a small bowl until sugar dissolves completely for the nuoc cham.
4
Cook the rice vermicelli in boiling water over high heat for 3–4 minutes until translucent; drain and rinse under cold water.
5
Thread the marinated pork onto metal or soaked bamboo skewers, folding thinner strips for even layering.
6
Grill the skewers on high heat for 8–10 minutes, turning every 2–3 minutes, until charred and pork is firm throughout.
7
Fry the egg in a nonstick pan over medium heat for 2–3 minutes until white is set and yolk edge firms.
8
Divide noodles into a bowl and top with the grilled pork skewer, fried egg, pickled carrot, daikon, cucumber, mint and cilantro.
9
Plate
Scatter crushed peanuts over the bowl and serve nuoc cham alongside for pouring before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g pork shoulder
- 22 eggs
- 3.2 oz90g lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar-white
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp vegetable-oil
- 3.6 oz100g dry rice-noodles, cooked to about 3.5 oz (100g)
- 2/3 cup70g carrot, quick-pickled in 1 tbsp rice-vinegar and 1 tsp sugar-white
- 2/3 cup70g daikon, quick-pickled with carrot
- 1/2 cup20g mint leaves
- 1/2 cup20g cilantro leaves
- 4 tbsp16g peanut, roasted
- 11 cucumber (200g)
- 4 tbsp60ml fish-sauce
- 4 tbsp60ml lime-juice
- 2 tbsp2 tbsp sugar-white
- 4 tbsp60ml water
- 1 clove1 clove garlic
- 11 chili-fresh
