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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