Vietnamese · Dinner
Grilled Pork Skewers with Noodles
Vietnamese grilled pork shoulder skewers marinated in fish sauce, garlic, lemongrass, and brown sugar, then charred over high heat. Served over rice vermicelli with lettuce, herbs, pickled carrot and daikon, crushed peanuts, and nuoc cham dressing.
$5
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
548Calories
34.2gProtein
18.9gFat
62.8gCarbs
24.1gSugar
4.6gFiber
2380mgSodium
94mgChol
5.4gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
gluten-free
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Slice pork shoulder into thin 1/4-inch strips. Mince garlic and lemongrass. Shred lettuce. Julienne carrot and daikon. Slice chili. Crush peanuts.
2
Marinate
Mix fish sauce, garlic, lemongrass, brown sugar, and vegetable oil. Coat pork, cover, refrigerate 2 hours until darkened.
3
Boil
Cook rice vermicelli in boiling water 3 to 4 minutes until translucent, then drain and rinse under cold water.
4
Grill
Cook pork skewers on high heat 3 to 4 minutes per side until charred and no longer pink, turning once.
5
Plate
Arrange noodles, lettuce, bean sprouts, herbs, and pickled carrot and daikon in bowl. Top with pork skewers, peanuts. Serve nuoc cham with lime juice, fish sauce, sugar, water, chili, and minced garlic mixed together on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp vegetable oil
- 3.6 oz100g rice vermicelli
- 22 small handful lettuce
- 22 small handful bean sprouts
- 4 tbsp4 tbsp cilantro
- 4 tbsp4 tbsp mint
- 4 tbsp4 tbsp carrot
- 4 tbsp4 tbsp daikon
- 2 tbsp2 tbsp peanuts
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp sugar-white
- 4 tbsp4 tbsp water
- 11 small chili-fresh
- 2 clove2 clove garlic
