Vietnamese · Dinner
Cold Buckwheat Noodles with Grilled Pork
Chilled buckwheat soba noodles tossed with grilled lemongrass-marinated pork, cucumber, herbs, and crushed peanuts, dressed in a tart nuoc cham of fish sauce, lime, garlic, and chili. Served cold with fresh mint and cilantro for a bright, savoury-sweet balance suited to hot weather eating.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.2gProtein
24.6gFat
58.4gCarbs
10.3gSugar
6.1gFiber
1850mgSodium
95mgChol
6.8gSat Fat
780mgPotassium
95mgCalcium
4.2mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince garlic and lemongrass finely. Slice scallion and chili thinly.
2
Marinate
Toss pork with 1 tablespoon fish sauce, garlic, lemongrass, sugar, and vegetable oil. Cover and refrigerate 30 minutes.
3
Boil
Cook soba noodles in boiling water over high heat for 4 to 5 minutes until just tender. Drain and rinse under cold water.
4
Grill
Cook marinated pork on a hot grill pan over medium-high heat for 2 to 3 minutes per side until edges char and centre is no longer pink.
5
Build
Divide cooled noodles into a bowl. Top with cucumber, bean sprouts, grilled pork, peanuts, mint, cilantro, and scallion.
6
Plate
Whisk remaining 1 tablespoon fish sauce, lime juice, rice vinegar, water, and chili. Spoon nuoc cham over noodles and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 tbsp4 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 22 stalk lemongrass
- 5.2 oz150g dry soba noodles
- 2 tsp2 tsp sugar
- 2 tsp2 tsp vegetable oil
- 11 cucumber
- a small handful of bean sprouts
- 4 tbsp4 tbsp peanuts, roasted
- a small handful of mint leaves
- a small handful of cilantro leaves
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 11 fresh chili
- 2 tbsp2 tbsp water
