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Vietnamese Pork and Rice Noodles

Marinated pork shoulder pan fried and served with rice noodles, pickled vegetables, and various sauces and garnishes.
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Vietnamese Pork and Rice Noodles
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Servings: 4
Total Time: 24 hours
Recipe by: Frankie

Ingredients

PORK AND MARINADE:
2 pounds boneless pork shoulder
1 shallot, peeled and finely chopped
2 garlic cloves, minced
2 TBSP soy sauce
3 TBSP peanut oil
PICKLED VEGETABLES:
1 carrot, peeled and shredded
1 cucumber, peeled and shredded
1 cup water
1/2 cup distilled white vinegar
1 tsp kosher salt
NOODLES AND GARNISHES:
8 ounces dried vermicelli rice noodles
1/4 cup peanut oil
4 green onions, thinly sliced
1/4 cup mint leaves, chopped
1/2 cup chopped peanuts
SAUCE:
1/2 cup water
2 TBSP soy sauce
1 TBSP raw honey
2 TBSP fresh lime juice
1 tsp rice vinegar
1/2 tsp crushed red pepper

Directions

MARINATE THE PORK:
1. Slice the pork pork into thin slices about 1/8-inch thick (it's easier to slice if you put the pork in the freezer for a little while first). In a large bowl whisk together the shallot, garlic, soy sauce, and oil. Place the sliced pork into the bowl and toss to coat the pork in the marinade. Cover the bowl and refrigerate for 12 to 24 hours.


PICKLE THE VEGETABLES:
2. Place the shredded carrot and cucumber in a large glass jar and set aside. In a small sauce pan over medium heat stir together the water, vinegar, and salt. Cook while stirring until hot and salt has dissolved. Pour the liquid into the jar with the vegetables and allow to cool to room temperature. Tightly seal the jar with a lid and place in the refrigerator for 12 to 24 hours.


COOK THE PORK:
1. Heat a large skillet over medium heat. Pan fry the pork in batches in the hot pan until browned on both sides and cooked through, about 2 minutes per side. Transfer pork to a plate and set aside.


MAKE THE NOODLES, SAUCE AND GARNISHES:
1. Bring a pot of water to a slight boil. Take the pot off the heat and add the rice noodles. Let noodles soak in the hot water until tender, 4 to 5 minutes. Transfer noodles to a serving bowl.

2. Heat the 1/4 cup of peanut oil in a skillet over medium heat until hot. Stir the green onion into the oil and take the pan off the heat. Transfer the green onion oil to a bowl and set aside.

3. Add the sauce ingredients to a small saucepan. Cook while stirring over medium heat until warm and well combined, about 2 minutes. Transfer sauce to a bowl and set aside.

4. Drain and rinse the pickled vegetables and place in a small bowl.

5. Set up two more small bowls, one with with the peanuts and one with the chopped mint leaves.


TO SERVE:
1. Set the plates of pork, noodles, sauces, and garnishes out on the table. Start out with placing some noodles in your bowl then top the noodles with pork and any of the sauces and garnishes you like.




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