Vietnamese Grilled Pork Vermicelli
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pork marinated in fish sauce, sugar, and garlic and seared over high heat develops a caramelized brown edge while the inside stays juicy.
Read more
In this southern Vietnamese bowl it goes, still warm, over chilled rice vermicelli and raw greens, and that hot-cold contrast is much of the pleasure. A sweet-sour dressing of lime juice and fish sauce ties meat, noodles, and vegetables together with no broth at all.
Ingredients
Instructions
- 1
Thinly slice 220g pork, then massage with 1 tbsp fish sauce, 1 tbsp sugar, and 1 tbsp minced garlic and marinate for 15 minutes.
- 2
Julienne 80g lettuce, cucumber, and carrot into thin strips, soak briefly in cold water to keep them fresh, and drain.
- 3
Cook 250g rice vermicelli in boiling water until tender, rinse under cold water multiple times to remove starch, and drain in a colander.
- 4
Heat a pan or grill over high heat, cook the marinated pork until golden brown on both sides, let cool slightly, then cut into bite-sized pieces.
- 5
Mix the remaining 1 tbsp fish sauce, 0.5 tbsp sugar, and lime juice in a small bowl to make a tangy sweet dressing.
- 6
Arrange the noodles, vegetables, and grilled pork in a bowl in layers, then drizzle the dressing evenly over everything and toss before eating.
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