Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl
Getting reviews...
Level:Easy
Total: 1 hr 10 min(includes marinating time)
Active: 20 min
Yield:4 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 10 servings
Calories
274
Total Fat
11 g
Saturated Fat
2 g
Carbohydrates
32 g
Dietary Fiber
1 g
Sugar
11 g
Protein
11 g
Cholesterol
28 mg
Sodium
1084 mg
You usually think about pho when going to a Vietnamese restaurant, but it’s time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.
Cook’s Note
For easier slicing, place the pork butt in the freezer for 20 minutes before slicing.
Tools You May Need
Recipe adapted and reprinted with permission from "101 Asian Dishes You Need to Cook Before You Die" by Jet Tila, Page Street Publishing Co. 2017.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.