Vietnamese Grilled Pork with Rice Noodles
Cool noodles contrast with hot, succulent grilled pork loin (or use boneless chicken). You can prepare the noodles and sauce a few hours before assembly.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 700 |
| pro | 25 g |
| total fat | 16 g |
| sat. fat | 3 g |
| carb | 112 g |
| fibre | 6 g |
| chol | 45 mg |
| sodium | 1.845 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 26% |
| vit C | 23% |
| folate | 28% |
-
2 tbsp (25 mL) vegetable oil
1/2 cup (125 mL) thinly sliced shallots or diced onion
3 cloves garlic, minced
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) fish sauce
1/2 tsp (2 mL) pepper
12 oz (375 g) pork loin, thinly sliced
1 lb (500 g) medium rice stick noodles or rice vermicelli
1 cup (250 mL) bean sprouts
1/4 cup (50 mL) each chopped fresh basil and coriander
1/4 cup (50 mL) coarsely chopped peanuts
Sauce:
1/3 cup (75 mL) lime juice
1/4 cup (50 mL) finely grated carrot
3 tbsp (50 mL) fish sauce
3 cloves garlic, minced
4 tsp (20 mL) granulated sugar
1 tbsp (15 mL) minced hot red pepper
Preparation:
In small skillet, heat vegetable oil over medium-high heat; sauté shallots until deep golden, about 4 minutes. Pour through sieve into shallow bowl; set shallots aside.
To oil, add garlic, sugar, fish sauce and pepper; add pork and toss. Thread pork onto skewers. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Sauce: In large bowl, mix together lime juice, carrot, fish sauce, garlic, sugar, hot pepper and 1/4 cup (50 mL) water. Set 1 tbsp (15 mL) aside.
In large pot of boiling water, cook noodles until tender but firm, 2 to 3 minutes. Drain and chill under cold water; drain well. Add noodles to sauce along with fried shallots, bean sprouts and chopped basil and coriander.
Place pork on greased grill over medium-high heat; close lid and grill, turning once, until browned at edges but still moist, about 5 minutes. Arrange over noodles. Drizzle with reserved sauce; sprinkle with peanuts.
Source
Canadian Living Magazine: May 2004
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