Vietnamese Noodle Bowls
Ingredients
- 2 1" thick boneless pork chops
- 2 tsp vegetable oil such as grapeseed oil or canola oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 400 grams vermicelli noodles or rice noodles
- 1 medium long English cucumber cut into matchsticks, spirals or small circles
- 1/4 cup fresh basil leaves thinly sliced
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1/2 tsp garlic
- 4 tsp olive oil
- Optional garnishes: thinly sliced chile peppers, lime slices, sliced mint, etc.
Instructions
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Cook noodles as per package instructions. Rinse with cold water and set aside.
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Meanwhile, using a sharp knife, cut each pork chop crosswise (horizontally) into 4 very thin pieces of pork, giving you 8 thin pieces total.
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Preheat grill or a large skillet to high heat. Using skewers*, thread thin pork chops (do not use skewers if using skillet). Rub or brush chops with 2 tsp of vegetable oil and season very lightly with salt and pepper.
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Place on grill or in skillet and reduce heat to medium. Cook for 3-4 minutes and flip once grill marks/browning appears. Cook on second side for about 3 minutes until meat is browned and cooked through.
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While meat is cooking, in a small bowl combine fish sauce, rice wine vinegar, brown sugar, garlic, and vegetable oil. Whisk until complete combined. Set aside.
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Place noodle and pork on a platter and top with sauce. Top dish with sliced basil leaves, sliced cucumber and any additional garnishes.
Recipe Notes
* Use pre-soaked wooden skewers (or sit the skewers in water for at least 20 minutes) or use metal skewers.