vietnamese noodle salad bowl
Pork, rice noodles and nuoc cham make a great weeknight meal.
Servings: 2
Calories: 977kcal
Ingredients
Marinade
- 1/4 cup white granulated sugar
- 2 Tbsp fish sauce
- 1 Tbsp garlic crushed
- 1 Tbsp soy
- 3 Tbsp vegetable oil
- 1 tsp sambal oelek - srirachi would work as well
- black pepper to taste
Vietnamese Pork Bun
- 12 ounces pork shoulder - sliced thin
- 2 tbsp vegetable oil
- 1/2 package of rice vermicelli
- shaved carrot
- sliced cucumber
- cilantro - chopped coarsely
- mint leaves - chopped coarsely
- Nuoc cham to serve
Nuoc Cham
- 1/4 cup water
- 2 Tbsp sugar - up to 3 if you like it a bit sweet
- 2 Tbsp fish sauce or more if you like it a bit saltier
- Juice of 1/2 lime
- 1/2 tsp sambal oelek - srirachi would work here as well
Instructions
Vietnamese Pork Bun
- Combine all marinade ingredients with the pork and refrigerate for 1-2 hours.
- Pour boiling water over the rice noodles to soften (follow the instructions on the package) and chill the noodles. Running cold water over the noodles to chill works nicely.
- Pre-heat your frying pan or wok over medium high heat. Add the oil. When it starts to shimmer cook half the pork, flipping it regularly until it browns and is cooked through. This will not take long. A few minutes max. Remove the pork when cooked and repeat with the remaining pork.
- To serve, divide rice noodles into two bowls and top with chopped vegetables, cilantro and mint and pork. Pour 1/2 the nuoc cham over each bowl (or serve on the side and let people season to taste).
Nuoc Cham
- Combine all ingredients in a small sauce pan and heat to a simmer. Cool and serve.
Nutrition
Serving: 2servings | Calories: 977kcal | Carbohydrates: 134g | Protein: 44g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 107mg | Sodium: 3217mg | Potassium: 773mg | Fiber: 1g | Sugar: 38g | Vitamin A: 30IU | Vitamin C: 4.5mg | Calcium: 62mg | Iron: 2mg