Vietnamese · Dinner
Central Vietnam Turmeric Noodles
Central Vietnamese turmeric-marinated pork loin seared until caramelized, then tossed with rice noodles, nuoc cham dressing, crushed peanuts, fresh herbs and bean sprouts. Bright, tangy-savoury balance of turmeric's earthy warmth against fish sauce, lime and chili.
$5
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
481Calories
33.8gProtein
15.4gFat
53.1gCarbs
10.6gSugar
3.8gFiber
1369mgSodium
97mgChol
3.1gSat Fat
775mgPotassium
83mgCalcium
3.5mgIron
0.7mcgVitamin B12
21mgVitamin C
gluten-free
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Slice the pork loin thinly against the grain. Mince the garlic. Slice the chili and scallion thinly. Chop the cilantro and peanuts.
2
Marinate
Toss the pork with turmeric, fish sauce, garlic and 1 tsp sugar in a small bowl until evenly coated. Leave at room temperature for 20 minutes.
3
Sear
Heat the vegetable oil in a skillet over medium-high heat. Sear the pork for 3–4 minutes, turning once, until caramelized at the edges and cooked through with no pink remaining.
4
Whisk
In a small bowl, combine the lime juice, rice vinegar, 1/2 tsp sugar, water and chili until the sugar dissolves, making the dressing.
5
Toss
In a large bowl, combine the cooked rice noodles, bean sprouts and half the dressing, tossing until the noodles are evenly coated.
6
Plate
Pile the noodles into a serving bowl, top with the seared pork, scatter the peanuts, cilantro, mint and scallion over the top, drizzle with the remaining dressing and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin
- 2 tsp2 tsp ground turmeric
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 3.6 oz100g dry rice noodles
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp water
- 11 fresh red chili
- 2 tbsp2 tbsp vegetable oil
- 2 oz56g bean sprouts
- 2 tbsp2 tbsp roasted peanuts
- 4 tbsp4 tbsp fresh cilantro
- 4 tbsp4 tbsp fresh mint
- 22 scallion
- 22 lime wedge
