Friday, January 19, 2018

Vietnamese BBQ Pork Noodle Bowl

When I ordered this at our local Pho restaurant, I knew I had to try and recreate it.  So simple and flavorful! 

Meat + Marinade 
1 lb pork, sliced into small bite-size pieces
2 TBS minced onions
1 TBS pressed garlic
3 TBS cane sugar
2 tsp fish sauce
1 TBS Soy sauce (or Bragg's liquid aminos)
1 tsp pepper
2 TBS olive oil

Mix together marinade and pour over meat pieces in a large ziploc bag.  Let sit for at least an hour, or overnight.  Spread on cookie sheet in a single layer and cook at 375 degrees for 15 minutes.  Broil on high to get a golden color, then flip the meat over and repeat. 

Nuoc Cham (Sauce) 2 minced garlic cloves
2 TBS sugar
1/2 C. Warm water
1/4 c. fish sauce
1/4 c. fresh lime juice
2 TBS white vinegar
red pepper flakes (depending on how spicy you like it, I only added 1/4tsp)
1 green onion, chopped.

Mix together garlic cloves, sugar and warm water and stir till sugar is dissolved.  Add the rest of the ingredients and mix.  This sauce is very water, but it totally works when poured on top of the noodles!

Serve with: Cooked Stir-fry rice noodles
Matchstick carrots
Cucumbers, cut into sticks (kind of like the matchstick carrots)
Bean sprouts
Mint leaves

Egg rolls on the side is a nice touch, if preferred.  You could also leave out the meat easily for a flavorful vegetarian dish. 

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