Nitrate & Nitrite Free Gluten Free Grilled Vietnamese Pork Noodle Bowl
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Learn more →Ingredients
4 servings
For the pork marinade
- 1 ½ lb pork shoulder (or pork butt), sliced ¼-inch thick
- 3 tbsp tamari
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 2 stalks lemongrass, tender inner core only, finely minced
- 3 cloves garlic, minced
- 2 shallots, finely minced
- 1 tsp black pepper
For the nước chấm
- ¼ cup fish sauce
- ¼ cup fresh lime juice (about 2 limes)
- 3 tbsp sugar
- ½ cup warm water
- 2 cloves garlic, minced
- 1 red thai chili, thinly sliced (optional)
For the bowls
- 8 oz rice vermicelli noodles
- 2 cups bean sprouts
- 1 medium cucumber, julienned or thinly sliced
- 2 cups shredded lettuce
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- ¼ cup roasted peanuts, roughly chopped (optional)
For grilling
- 2 tbsp neutral oil, for grilling
Instructions
- 1
In a large bowl, whisk together the tamari, fish sauce, sugar, 1 tbsp neutral oil, lemongrass, 3 cloves minced garlic, shallots, and black pepper until the sugar dissolves. Add the sliced pork shoulder and toss to coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 4 hours).
- 2
While the pork marinates, make the nước chấm: stir together the warm water and 3 tbsp sugar in a medium bowl until the sugar fully dissolves. Add the fish sauce, lime juice, 2 cloves minced garlic, and sliced chili, if using. Taste and adjust — the sauce should be a balanced mix of salty, sweet, sour, and bright. Set aside.
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