Vietnamese Lemongrass Grilled Pork with Rice Noodles
Delicious healthy rice noodle salad with sweet, savory, sticky grilled pork with fresh herbs and vegetables.
Servings: 4
Ingredients
- 1 lb 1/8-1/4 inch thick sliced pork belly or shoulder
Marinade
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 1.5 tbsp dark soy, thick soy, or Malaysian kecap manis you can substitute a tsp molasses and tbsp soy
- 1 stalk lemongrass minced only the meaty white part peeled.
- 4 cloves garlic minced
- 2 scallion minced
- 2 tsp ginger minced this is a non traditional addition that I like plus ginger is so good for you
- 1-11/2 tsp fresh ground black pepper must be freshly ground, black pepper is a very important flavor.
Quick Carrot and Daikon
- 1/2 cup julienne carrot
- 1/2 cup julienne daikon
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup rice wine vinegar
Serve With
- 8 ounce rice noodles cooked use dried thin to medium rice noodles
- Nuoc Cham see link above
- cilantro, mint, Thai basil, scallion, cucumber, bean sprouts, crushed peanuts use any combination of herbs but I think cilantro and Thai basil are a must
Instructions
Grilled pork
- Marinade the pork at least 1 hour up to overnight in 2/3 of the marinade
- Get everything else ready, noodles, carrots, nuoc cham, herbs, and peanuts
- Grill or pan fry the pork. I used a grill pan. You can also skewer it and grill over charcoal.
- Immediately mix the hot pork in the 1/3 reserved marinade. This is very important!
Make your carrot and daikon
- sprinkle sugar and salt on the julienne vegetables. Work with your hands until the vegetable are pliable and bend without breaking. Add vinegar and mix.
The Rest
- cook the rice noodle, make the nuoc cham (see link above), get the rest of the ingredients of your choice ready.
- Serve the meat over the rice noodle with the nuoc cham and accompaniments.