Grilling: Vietnamese Pork with Vermicelli Noodles and Nuoc Cham | Serious Eats : Recipes

Ingredients

  • 1 to 2 teaspoons chili paste
  • 1 carrot, thinly sliced or julienned (depending on your preference)
  • 2 cloves of garlic, minced
  • ½ cup water
  • 1/3 cup fish sauce
  • Juice of 1 lemon
  • ¼ cup sugar
  • + 11 more ingredients
    • For the sauce (also known as nuoc cham):
    • Olive oil
    • 1 bunch of mint
    • 1 head of butter lettuce, torn into small pieces
    • 1 package of rice vermicelli
    • 2 pounds of pork shoulder
    • ½ tsp ground black pepper
    • 4 tablespoons sugar
    • 5 tablespoons fish sauce
    • 8 cloves of garlic, minced
    • For the marinade:

1 Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag. 2 In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as pos...

View full recipe at SpringPad

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