Vietnamese

Vietnamese Noodles with Lemongrass Pork

It’s a salad, it’s a noodle dish, it’s also a grilled pork dish. This is the perfect summer all in one meal. 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.

For me there are only two things that describe Vietnamese food, first is that they make very mean noodle soup dishes and another one are those refreshing salads topped with tasty grilled meats. Vietnamese are one of our favourite cuisines and it is becuase of those two descriptions I mentioned. Of those two, we always order and also prepare the noodle dish, as soup lover myself, this is non-negotiable when we visit a Vietnamese restaurant, the salad on the other hand we rarely becuase it is usually cold when we go to dine out and their salads are usually meant for tropical weather as it is one refreshing meal.

Several weeks ago, was the start of Autumn for us but before that happened, we made sure we had our last hurrah for summer, and the past weekend was perfect, filled with sun we had one more chance to fire up the barbie, and the lemongrass pork on our recipe today was one of the meats that we grilled. On its own its already good, but what’s even better is by serving it on a rice noodle salad to make it as one complete meal.

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Vietnamese Noodles with Lemongrass Pork

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: Vietnamese

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

  1. 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.
  2. Place pork in a deep bowl and pour marinade mix, coat pork pieces evenly then cover your bowl. Marinate for 24 hours.
  3. 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.
  4. Dip each pork pieces in honey and grill for 2 more minutes on side.
  5. Serve while hot.

Nuoc Cham (Vietnamese Sauce)

  1. Combine all Nuoc Cham ingredients in a bowl, mix well until sugar dissolves. Set it aside.

Noodle Bowl

  1. In a bowl assemble rice noodles, cucumber, carrots, lettuce, coriander and bean sprouts. Drizzle with Nuoc Cham then top with Lemongrass Pork.
  2. Garnish with chillies and lemon, then serve.

Published by
Raymund

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