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–+ servings

Vietnamese Grilled Pork Noodles

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings 4
Calories 444

Ingredients

  • 1 pound pork shoulder sliced into thin strips
  • 1 Tbsp. fish sauce
  • ½ Tbsp. sweet soy sauce or regular
  • 3 Tbsp. sugar
  • 1 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 1 shallot finely diced
  • 1 bunch spring onions finely diced
  • 1/2 tsp. black pepper
  • 1 package vermicelli noodles
  • Butter lettuce
  • Fresh herbs such as cilantro, mint, and Thai basil
  • Pickled vegetables
  • Crushed peanuts optional

Nuoc cham dipping sauce:

  • 6 Tbsp. water
  • 2 Tbsp. sugar
  • 1 ½ Tbsp. fresh lime juice
  • 2 Tbsp. fish sauce
  • Optional: 1 clove garlic + 1 bird’s eye chili or Thai chili minced

Instructions

  • In a bowl, whisk together the fish sauce, soy sauce, sugar, vegetable oil, garlic, onion, spring onions, and black pepper. Add the pork strips and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
  • Preheat a grill or grill pan over medium-high heat. Thread the pork strips onto skewers. Grill for 3-4 minutes per side, or until cooked and slightly charred.
  • Meanwhile, cook the vermicelli noodles according to the package instructions.
  • Mix the ingredients for the nuoc cham dipping sauce until the sugar dissolves.
  • Assemble the bowls by placing a serving of vermicelli noodles in the bottom, and topping them with grilled pork, lettuce, fresh herbs, pickled vegetables, and crushed peanuts (if using). Drizzle with nuoc cham. Enjoy!

Video

Nutrition

Calories: 444kcal | Carbohydrates: 72g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 46mg | Sodium: 1073mg | Potassium: 514mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2622IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg