Vietnamese · Dinner
Grilled Pork Rice Noodle Bowl
Grilled pork shoulder marinated in lemongrass, garlic, and fish sauce, charred until caramelized and served over cold rice vermicelli with pickled vegetables, fresh herbs, cucumber, lettuce, crushed peanuts, fried shallots, and tangy-spicy nuoc cham dressing.
$6
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.2gProtein
24.6gFat
58.4gCarbs
18.3gSugar
5.1gFiber
2380mgSodium
98mgChol
7.9gSat Fat
890mgPotassium
95mgCalcium
4.1mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
all-time-classics
Instructions
1
Prep
Mince the lemongrass and garlic. Whisk fish sauce, lemongrass, garlic, lime juice, and brown sugar in a small bowl until the sugar dissolves.
2
Marinate
Rub the marinade over the pork shoulder slices in a bowl until evenly coated. Cover and refrigerate for 30 minutes.
3
Boil
Cook the rice noodles in boiling water for 3 to 4 minutes until tender but still springy. Drain and rinse under cold water.
4
Pickle
Toss the carrot and daikon with rice vinegar and sugar in a small bowl. Let sit 10 minutes until slightly softened and tangy.
5
Grill
Heat a grill pan with vegetable oil over high heat. Grill the marinated pork slices 2 to 3 minutes per side until charred and cooked through with no pink.
6
Build
Divide the cold rice noodles into a bowl. Arrange the lettuce, cucumber, and pickled carrot and daikon around the noodles.
7
Whisk
Stir the garlic, fish sauce, lime juice, water, and thinly sliced chili together in a small bowl until combined.
8
Plate
Top the bowl with the grilled pork. Scatter mint, cilantro, crushed peanuts, and fried shallots over the top. Spoon the nuoc cham over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp brown sugar
- 3.6 oz100g dry rice noodles (vermicelli)
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 11 cucumber
- a small handful lettuce
- 4 tbsp4 tbsp fresh mint leaves
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp fried shallots
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 22 fresh chili
- 2 clove2 clove garlic (for nuoc cham)
- 4 tbsp4 tbsp fish sauce (for nuoc cham)
- 2 tbsp2 tbsp lime juice (for nuoc cham)
- 4 tbsp4 tbsp water
- 2 tsp2 tsp vegetable oil
