Vietnamese Pork Chop Noodle


INGREDIENTS

1 package of Vietnamese Vermicelli noodle (available in Asian market)
Grilled Pork chops (follow this recipe “Thai Lemongrass Pork Chop“)
1 carrot, shredded finely
few leaves of green lettuce, cut in shreds
1 lime, quartered
1 cucumber, cut into strips
handful of bean sprouts
handful of cilantro
handful of mint
handful of Thai basil
Crispy Shallots and crushed peanuts
 
Dipping sauce Ingredients
3/4 cup hot water
4  tbsp fish sauce
2 tbsp sugar
1 tbsp fresh lime juice
2 Thai bird chiles, minced
1 garlic clove, minced
1 green onion, minced

METHOD

(1)  Blanch noodles according to package instructions.  Rinse with cold water, drain and set aside.
(2)  Sprinkle shredded carrots with 1 tsp sugar, 1/2 tsp salt and 1 tbsp vinegar.  Set aside in refrigerator.
(3)  Rinse all herbs, drain and set aside.
(4)  Assemble lettuce and cold noodle in a bowl.  Place herbs, and all vegetables in a bowl, or on a side plate.
(5)  Grill pork chops according to this recipe “Thai Lemongrass Pork chop“, and place the grilled pork chop over the noodles.
(6) Combine all sauce ingredients in a small bowl.  Sprinkle crispy shallots and crushed peanuts over pork chop and noodles. 
(7)  To serve, pour the sauce over the noodles and stir to combine.  Perfect cold noodle for Summer! 
 

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Vietnamese Pho (Beef noodle)


 
Modified recipe courtesy from Nicole Thai.   Thanks for your cooking tip and recipe, Nicole!

INGREDIENTS (SERVES 4)

1 lb beef bones
1 whole white onion
1 white radish, peeled
1 knob of fresh ginger
1 bag of PHO spice (see picture)
1/2 lb chicken bones
few cardamons
2 cinnamon sticks
11 cups of water
1 package Vietnamese Vermicelli
1 package of beef balls
1/2 lb thinly sliced beef sirloin
1/2 lb beef tribes (optional)
1/2 lb beef
handful of thinly sliced white onion
handful of beansprouts
handful of Thai basils
handful of jalapeno or red chilli
handful of cilantro
2 limes, quartered
salt and fish sauce to taste
Hoisin sauce & Sriracha chilli sauce for dipping

 
 
 
 

METHOD

(1)  Clean and scrub the beef bones till clean.  Blanch the beef bones in hot water for 10 minutes.  Drain and set aside.
(2)  Blanch the beef tribes, and cut into bite pieces.  Set aside.
(2)  Add 11 cups of water in a big stock pot, and bring to boil.  Add all ingredients (colored in purple), and simmer for 4 hours or more. The longer the soup is simmered, the better taste is the stock
(3)  Strain the stock, and discard the bones and spices.  Add beef balls to stock.  Bring to boil.
(4)  Bring a pot of water to boil.  Add salt in water.  Add vermicelli and blanch for 1 minute or according to package instructions.
(5)  Drain the noodles, and place them in serving bowl.  Top each bowl with sliced beef.
(6)  Pour boiling soup over the noodle and beef.  Be cautious of hot soup!
(7)  Place all vegetables and herbs on the side for individual to add to their bowl.
(8)  Serves HOT and enjoy!
 

 

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