INGREDIENTS1 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!