grilled-pork-vermicelli-noodles

Grilled Pork with Vermicelli Noodles

Total time: 45 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Pork shoulder or pork loin, thinly sliced

2 tb - Lemongrass, minced

2 tb - Shallots, minced

3 cloves - Garlic, minced

2 tsp - Fish sauce

1 tb - Soy sauce

1 tb - Vegetable oil

1 tb - Sugar

½ tsp - Black pepper

Dipping Sauce

2 tsp - Fish sauce

3 tb - Warm water

2 tb - Lime juice

2 tb - Sugar

2 cloves - Garlic, minced

1 - Chili, minced

For Serving

200g - Vermicelli noodles, cooked

10 leaves - Fresh lettuce leaves

½ cup - Fresh herbs (mint, cilantro, Thai basil)

½ cup - Bean sprouts

1 - Cucumber, thinly sliced

2 tsp - Crushed roasted peanuts

UTENSILS

Grill pan, Serving bowls, Chopping board, Knife

INSTRUCTIONS

1. In a mixing bowl, combine the minced lemongrass, shallots, garlic, fish sauce, soy sauce, vegetable oil, sugar, and black pepper to make the marinade for the pork.

2. Add the thinly sliced pork to the marinade. Mix well. Cover the bowl and let the pork marinate in the refrigerator for at least 30 minutes.

3. In a small bowl, mix the fish sauce, warm water, lime juice, sugar, minced garlic and minced chili. Stir until the sugar is dissolved. Set the dipping sauce aside.

4. Heat the grill pan over medium heat. Add the oil. Grill the marinated pork slices until they are cooked through and slightly charred on the edges for 2-3 minutes on each side.

5. Place the cooked vermicelli noodles at the bottom of each serving bowl. Top the noodles with the grilled pork slices.

6. Arrange the fresh herbs (mint, cilantro, Thai basil), lettuce leaves, cucumber slices and bean sprouts around the grilled pork.

7. Garnish each bowl of noodles with crushed peanuts.

8. Serve with a side of the dipping sauce for drizzling over the dish.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 296g