Vietnamese · Dinner
Grilled Pork Noodle Bowl (Low-Calorie)
Grilled pork tenderloin, marinated in fish sauce, garlic and lime, is sliced over rice vermicelli with cucumber, carrot, herbs and bean sprouts. A light nuoc cham dressing replaces the usual sugar-heavy version, and grilling instead of frying keeps the dish leaner while keeping its bright, tangy Vietnamese identity intact.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
389Calories
36.8gProtein
9gFat
41.8gCarbs
13.2gSugar
3.2gFiber
1715mgSodium
93mgChol
2.6gSat Fat
730mgPotassium
74mgCalcium
3mgIron
0.8mcgVitamin B12
20mgVitamin C
low-calorie
gluten-free-adaptable
protein-rich
low-calorie
Instructions
1
Prep
Whisk fish sauce, garlic, 1 tbsp lime juice and honey in a small bowl; add pork tenderloin and coat evenly.
2
Marinate
Cover and refrigerate pork for 20 minutes to allow flavours to penetrate the meat.
3
Grill
Heat a grill pan to medium-high with vegetable oil; grill pork 2–3 minutes per side until lightly charred and cooked through.
4
Plate
Divide cooked noodles into a bowl, top with cucumber, carrot and bean sprouts, arrange pork over noodles, scatter cilantro, mint, peanuts and chili, then drizzle nuoc cham (rice vinegar, water, sugar, 1 tsp lime juice and 1 tsp fish sauce whisked together) over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 3.2 oz90g rice vermicelli noodles
- 2/3 cup70g cucumber
- 1/2 cup50g carrot
- 50g50g bean sprouts
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp peanuts, roasted
- 11 small chili
- 2 tbsp2 tbsp rice vinegar
- 4 tbsp4 tbsp water
- 2 tsp2 tsp sugar
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp vegetable oil
