Serves 2
37 min
Vietnamese Grilled Pork Vermicelli
Recipe GLPRb2fe266651cbf7
Tender grilled pork slices marinated in aromatic garlic, fish sauce, and lemongrass, served over delicate vermicelli noodles with fresh cucumber, crispy fried shallots, crushed peanuts, and fragrant mint. A light, balanced dish featuring charred pork and vibrant Vietnamese flavors finished with a tangy fish sauce dipping blend.
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Ingredients
½ pound Pork shoulder or tenderloin, thinly sliced
2 clove Garlic cloves, minced
1 small Yellow onion, minced
3 tablespoon Fresh lemongrass, minced
2 tablespoon Fish sauce
½ tablespoon Oyster sauce or soy sauce
½ teaspoon Brown sugar
3 tablespoon Avocado oil
½ package (14 oz) Dried vermicelli rice noodles
½ Cucumber, thinly sliced
1 bunch Fresh mint leaves, minced
2 tablespoon Fried shallots or fried red onions
2 tablespoon Roasted peanuts, crushed
4 teaspoon Fish sauce for dipping
Directions
In a small bowl, combine the minced garlic, minced yellow onion, minced lemongrass, fish sauce, oyster sauce, brown sugar, and 2 tablespoons of avocado oil. Stir until the sugar dissolves completely and the mixture is well blended.
Place the thinly sliced pork in a shallow dish or resealable bag and pour the marinade over it, coating all pieces evenly. Let the pork marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
While the pork marinates, bring a large pot of salted water to a boil. Add the vermicelli rice noodles and cook according to package directions, usually 5–7 minutes, until tender. Drain and rinse with cool water to prevent sticking. Set aside.
Heat the remaining 1 tablespoon of avocado oil in a grill pan or skillet over medium-high heat until shimmering. Working in batches to avoid crowding, place the marinated pork slices on the hot surface and cook for 2–3 minutes per side, until the internal temperature reaches 145°F and the meat shows light charring. Transfer cooked pork to a plate.
Divide the cooled vermicelli noodles between two serving bowls or plates. Arrange the grilled pork slices on top of the noodles.
Top each bowl with a portion of the thinly sliced cucumber, scatter the minced fresh mint leaves, sprinkle with the crushed roasted peanuts, and finish with the fried shallots.
In a small bowl, combine 4 teaspoons of fish sauce with 4 teaspoons of warm water to create the dipping sauce. Serve alongside each bowl for drizzling or dipping.
