Grilled Pork Vermicelli Bowl

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 cup lettuce, shredded 1 cup lettuce, shredded
• 1 cup bean sprouts 1 cup bean sprouts
• 1/2 cup pickled carrots and daikon 1/2 cup pickled carrots and daikon
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves 1/4 cup fresh Thai basil leaves
• 2 tablespoons chopped peanuts (optional) 2 tablespoons chopped peanuts (optional)
• For the marinade: For the marinade:
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the nuoc cham dressing: For the nuoc cham dressing:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons water 2 tablespoons water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 clove garlic, minced 1 clove garlic, minced
• 1 small red chili, minced 1 small red chili, minced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 25g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the marinade ingredients: minced garlic, fish sauce, soy sauce, honey, and vegetable oil. Add the sliced pork and marinate for at least 30 minutes, or overnight for enhanced flavor.
2. 2.
   Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred. Set aside.
4. 4.
   In a small bowl, prepare the nuoc cham dressing by combining fish sauce, lime juice, water, sugar, minced garlic, and minced chili. Stir until the sugar is dissolved.
5. 5.
   Assemble the bowls by dividing the cooked rice vermicelli noodles among serving bowls. Top with grilled pork slices, shredded lettuce, bean sprouts, pickled carrots and daikon, and fresh herbs.
6. 6.
   Drizzle the nuoc cham dressing over the bowls and sprinkle with chopped peanuts, if desired.
7. 7.
   Serve immediately and mix all the ingredients together before enjoying.

Treat your ingredients with care...

• Rice vermicelli noodles — Make sure to rinse the cooked noodles with cold water to remove excess starch and prevent them from sticking together.
• Nuoc cham dressing — Adjust the amount of sugar, lime juice, and fish sauce according to your taste preferences. Feel free to add more chili for extra spiciness.

Tips & Tricks

• For a vegetarian version, substitute the pork with grilled tofu or tempeh marinated in a similar sauce.
• Customize your bowl by adding sliced cucumbers, crushed garlic, or sliced chili peppers for an extra kick.
• To save time, you can use pre-made pickled carrots and daikon from Asian grocery stores.
• If you don't have a grill, you can cook the pork on a stovetop grill pan or even in a regular non-stick pan.
• Leftover grilled pork can be stored in the refrigerator for up to 3 days and used in sandwiches or salads.

Serving advice

Serve the Grilled Pork Vermicelli Bowl with extra lime wedges and chili sauce on the side for those who prefer a bolder flavor. Encourage your guests to mix all the ingredients together before eating to fully enjoy the combination of flavors and textures.

Presentation advice

Present the Grilled Pork Vermicelli Bowl in individual bowls, arranging the ingredients in an aesthetically pleasing manner. Garnish with a sprig of fresh herbs and a sprinkle of chopped peanuts for an added visual appeal.