Vietnamese Grilled Pork Noodle Bowls
Ingredients
- 600 gPork shoulder blade (thinly sliced)
- 3 pcGarlic (minced)
- 2 pcShallot (finely chopped)
- 2 pclemongrass (very finely minced)
- 5 tbspfish sauce
- 2 tbspHoney
- 1 tbspSesame oil
- 400 grice vermicelli
- 2 pcCarrot (julienned)
- 1 pcCucumber (into sticks)
- 2 pcLittle gem lettuce (shredded)
- 1 pcMint fresh (leaves picked)
- 50 gPeanut (crushed)
- 4 tbspLime juice
- 2 tbspWhite sugar
- 2 tbspFried onions
Method
Grilled, glazed, and smoky pork slices served over silky rice vermicelli. Crunchy raw vegetables and fresh herbs are awakened by a sharp, acidic fish sauce.
- 1
Mix minced garlic, shallots, lemongrass, honey, fish sauce, soy sauce, sesame oil, and pepper. Coat the pork slices. The meat should be glossy. Let rest for at least 30 minutes.
- 2
Cut carrots into fine julienne and cucumber into sticks. Wash the lettuce and herbs. Vegetables must be cold and crunchy to contrast with the warm meat.
- 3
Dissolve sugar in lime juice and a bit of water. Add fish sauce, minced garlic, and chili. The sauce must be balanced: not too salty, not too acidic.
- 4
Plunge vermicelli into boiling water. As soon as they are tender but still firm to the bite, drain and rinse with cold water to stop cooking and prevent sticking.
- 5
Sear the meat over high heat in a pan or grill. The honey sugar should caramelize and mark the flesh. The meat is ready when the edges are slightly charred and crispy.
- 6
Divide lettuce, vermicelli, raw vegetables, and herbs into bowls. Place the pork on top. Sprinkle with peanuts and fried onions. Serve the sauce on the side.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan; cook in two batches so the meat grills instead of boiling in its juices.
- Rinse the vermicelli thoroughly with cold water so they remain separate.
How long does this dish keep?
Store components separately in the fridge. Only reheat the meat when serving.
