By Filiberto Rios
Slice the pork shoulder or tenderloin into thin strips, about 1/4 inch thick. In a bowl, mix the pork with 1 tablespoon of olive oil, 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 minced garlic cloves. Marinate for at least 20 minutes.
While the pork is marinating, prepare the vermicelli according to package instructions if not already cooked. Rinse under cold water and drain well.
Slice the cucumber into thin slices or julienne strips. Roughly chop the fresh mint and cilantro leaves.
Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated pork for about 4-5 minutes on each side, or until fully cooked and slightly charred.
Divide the cooked rice vermicelli into serving bowls. Arrange grilled pork slices, pickled carrot & daikon, cucumber slices, fresh mint, and cilantro around the vermicelli in the bowls.
Sprinkle peanuts over the top of each bowl. Serve with Nuoc cham-style dressing on the side, for drizzling on top before eating.
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By Filiberto Rios
This Vietnamese Main Course Noodle Bowl recipe is ready in 40 minutes and features Rice vermicelli, Pork shoulder or tenderloin, Pickled carrot & daikon and other delicious ingredients. Contains 450 calories total.
Slice the pork shoulder or tenderloin into thin strips, about 1/4 inch thick. In a bowl, mix the pork with 1 tablespoon of olive oil, 1 tablespoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 minced garlic cloves. Marinate for at least 20 minutes.
While the pork is marinating, prepare the vermicelli according to package instructions if not already cooked. Rinse under cold water and drain well.
Slice the cucumber into thin slices or julienne strips. Roughly chop the fresh mint and cilantro leaves.
Heat a grill pan or outdoor grill over medium-high heat. Grill the marinated pork for about 4-5 minutes on each side, or until fully cooked and slightly charred.
Divide the cooked rice vermicelli into serving bowls. Arrange grilled pork slices, pickled carrot & daikon, cucumber slices, fresh mint, and cilantro around the vermicelli in the bowls.
Sprinkle peanuts over the top of each bowl. Serve with Nuoc cham-style dressing on the side, for drizzling on top before eating.
Calories per Serving: 450
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