*Vietnamese Grilled Pork with Noodles*
Similar to local restaurant Mekong’s Rice Noodle Salad (with Grilled Pork ‘n Crispy Spring Roll), this refreshing dish satisfied our Asian craving.
Similar to local restaurant Mekong’s Rice Noodle Salad (with Grilled Pork ‘n Crispy Spring Roll), this refreshing dish satisfied our Asian craving.
Step One: Marinade the Pork
Twenty-four hours prior, we marinated the pork with garlic and left it in the fridge overnight.
The next day, we combined fish sauce (P.S. - DON’T SMELL IT), sesame oil, soy sauce, black pepper, sugar, minced lemongrass, green onions, and chopped cilantro in a bowl and tossed well with the pork. We let this sit for about an hour in the fridge.
Twenty-four hours prior, we marinated the pork with garlic and left it in the fridge overnight.
The next day, we combined fish sauce (P.S. - DON’T SMELL IT), sesame oil, soy sauce, black pepper, sugar, minced lemongrass, green onions, and chopped cilantro in a bowl and tossed well with the pork. We let this sit for about an hour in the fridge.
Step Two: Pickle the Carrots
We peeled and julienned one large carrot, meanwhile simmering together vinegar, water, sugar and salt to make a pickling liquid. While the liquid was still hot, we poured it over the carrots in a mason jar. Set aside until ready to serve.
We peeled and julienned one large carrot, meanwhile simmering together vinegar, water, sugar and salt to make a pickling liquid. While the liquid was still hot, we poured it over the carrots in a mason jar. Set aside until ready to serve.
Step Three: Chile Sauce
In a saucepan, we boiled together garlic, vinegar, fish sauce, sugar, water, and the sliced chile until the sugar was dissolved, and set aside to cool.
*(The recipe we followed called for one Thai Bird Chile, but we couldn’t find it and settled for a Serrano Pepper instead)
Step Four: Cook Noodles
To cook the Cellaphane Noodles simply follow the directions on the package; they don’t take very long!
In a saucepan, we boiled together garlic, vinegar, fish sauce, sugar, water, and the sliced chile until the sugar was dissolved, and set aside to cool.
*(The recipe we followed called for one Thai Bird Chile, but we couldn’t find it and settled for a Serrano Pepper instead)
Step Four: Cook Noodles
To cook the Cellaphane Noodles simply follow the directions on the package; they don’t take very long!
Step Five: Gather the Toppings
Because this dish has “everything in one,” toppings are just as important as the meat and noodles, adding lots of flavor and texture. We chopped up fresh mint, cilantro, green onions, cucumber, and peanuts, and served them along with bean sprouts and the pickled carrots from earlier.
Step Six: Ready to Plate
After grilling the pork, we divided the noodles onto everyone’s plates and placed the toppings, pork, and sauce on the table for each person to “make their own bowl”. Watch out, the sauce can be a bit spicy. Enjoy!
Because this dish has “everything in one,” toppings are just as important as the meat and noodles, adding lots of flavor and texture. We chopped up fresh mint, cilantro, green onions, cucumber, and peanuts, and served them along with bean sprouts and the pickled carrots from earlier.
Step Six: Ready to Plate
After grilling the pork, we divided the noodles onto everyone’s plates and placed the toppings, pork, and sauce on the table for each person to “make their own bowl”. Watch out, the sauce can be a bit spicy. Enjoy!
he Recipes:
We do not own the rights to any of these recipes
Vietnamese Rice Noodle Salad with Grilled Pork
We do not own the rights to any of these recipes
Vietnamese Rice Noodle Salad with Grilled Pork