Vietnamese Grilled Pork with Rice Noodles

By The Canadian Living Test Kitchen

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Vietnamese Grilled Pork with Rice Noodles

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	700700 cal
pro	25 g25g pro
total fat	16 g16g total fat
sat. fat	3 g3g sat. fat
carb	112 g112g carb
fibre	6 g6g fibre
chol	45 mg45mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	2626 vit A
vit C	2323 vit C
folate	2828 folate

More great recipes from this menu:

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.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1/2 cup thinly sliced shallots , diced1/2 1/2cup cupthinly sliced shallotshallots or onion, diced
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 tsp fish sauce 2 2tsp tspfish sauce
1/2 tsp pepper 1/2 1/2tsp tsppepper
12 oz pork loin , thinly sliced12 12oz ozpork loin, thinly sliced
1 lb medium rice stick noodles 1 1lb lbmedium rice stick noodles or rice vermicelli
1 cup bean sprouts 1 1cup cupbean sprouts
1/4 cup chopped fresh basil 1/4 1/4cup cupchopped fresh basil or coriander
1/4 cup coarsely chopped peanuts 1/4 1/4cup cupcoarsely chopped peanutpeanuts
Sauce:
1/3 cup lime juice 1/3 1/3cup cuplime juice
1/4 cup finely grated carrot 1/4 1/4cup cupfinely grated carrot
3 tbsp fish sauce 3 3tbsp tbspfish sauce
3 cloves garlic , minced3 3cloves garlic, minced
4 tsp granulated sugar 4 4tsp tspgranulated sugar
1 tbsp minced hot red peppers 1 1tbsp tbspminced hot red pepperhot red peppers

Preparation

In small skillet, heat vegetable oil over medium-high heat; saut?hallots 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