Description
Vietnamese Noodles with Lemongrass Pork is a Vietnamese style rice noodle salad prepared with fresh ingredients such as carrots, lettuce, cucumber and herbs served with rice noodles and grilled pork drizzled with Nuoc Cham.
Ingredients
Units Scale
Lemongrass Pork
- 800 g pork shoulder, sliced to about 1/2-inch-thick pieces
- 6 cloves garlic
- 2 pcs shallots, roughly chopped
- 2 stalk lemongrasses (white part only)
- 1 tbsp dark soy sauce
- 1/4 cup fish sauce
- 3 tbsp oil
- freshly ground black pepper
- 1/2 cup honey
Nuoc Cham (Vietnamese Sauce)
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 3 tbsp rice vinegar
- 2 tbsp white sugar
- 1/2 cup water
- 2 cloves garlic, minced
- 1 pc birds eye chilli, finely chopped
Noodle Bowl
- 200 g dry rice vermicelli noodles, prepared according to packet instruction
- 2 carrots, julienned
- 2 cucumbers, julienned
- 4 cups iceberg lettuce, finely sliced
- 2 cups bean sprouts
- mint leaves (optional)
- coriander
- sliced red chillies, to garnish
- lemon / lime wedges, to garnish
Instructions
Lemongrass Pork
- Place garlic, shallots, lemongrass, dark soy sauce, fish sauce, oil and freshly ground black pepper in a food processor, process until it becomes a paste.
- Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
- Remove 2 hours from fridge before cooking, then cook over charcoal barbecue for best results. On medium high heat grill each side for 3-4 minutes.
- Dip each pork pieces in honey and grill for 2 more minutes on side.
- Serve while hot.
Nuoc Cham (Vietnamese Sauce)
- Combine all Nuoc Cham ingredients in a bowl, mix well until sugar dissolves. Set it aside.
Noodle Bowl
- In a bowl assemble rice noodles, cucumber, carrots, lettuce, coriander and bean sprouts. Drizzle with Nuoc Cham then top with Lemongrass Pork.
- Garnish with chillies and lemon, then serve.
