Pork Vermicelli Recipes

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VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.

Provided by Jet Tila

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

Steps:

  • For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
  • For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
  • For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
  • Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

SHORT CUT MEXICAN FIDEO (VERMICELLI)



Short Cut Mexican Fideo (Vermicelli) image

This fideo is simple, quick and delicious. It's great as a light meal or side dish. There are many ways to prepare fideo but for me, this is the quickest. You can add some tomato sauce and a dash of cumin when you add the chicken stock for extra flavor. Add less water if you want drier pasta.

Provided by Amy_S

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon canola oil
2 tablespoons minced onion
7 ounces vermicelli pasta
4 cups chicken stock
2 cubes tomato-flavored bouillon

Steps:

  • Heat the oil in a large sauce pan over medium-high heat. Cook and stir the onion in the hot oil for 1 minute. Stir in the vermicelli and cook until golden brown, about 3 minutes. Add the stock and bouillon cubes; cover. Simmer until the vermicelli is tender, 10 to 11 minutes.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 37.2 g, Cholesterol 0.7 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 0.7 g, Sodium 693.2 mg, Sugar 2.6 g

VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS



Vermicelli Noodles with Lemongrass Pork Meatballs image

This recipe can be made ahead, scaled up for a crowd, and easily customized to any diner's taste.

Provided by Jessica Battilana

Categories     Small Plates     Dinner     Meatball     Noodle     Pork     Lemongrass     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 24

For the meatballs:
2 stalks lemongrass
2 pounds ground pork
1 tablespoon fish sauce
2 1/2 teaspoons kosher salt
2 teaspoons sugar
1/4 teaspoon white pepper
For the dressing:
1/4 cup fish sauce
2 tablespoons sugar
2 tablespoons lime juice or white vinegar
1 clove garlic, peeled and minced
1 Thai chile or half of a serrano chile, stemmed and minced
For the fried shallots:
2 cups canola oil
4 shallots, peeled and thinly sliced
For serving:
1 pound rice vermicelli
2 carrots, peeled and julienned
1 small cucumber, peeled and thinly sliced
Shredded lettuce
Mint leaves
Cilantro leaves
Chopped peanuts

Steps:

  • Make the meatballs:
  • Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
  • Make the dressing:
  • In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
  • Make the fried shallots:
  • Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
  • Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
  • Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
  • To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

PORK VERMICELLI



Pork Vermicelli image

Make and share this Pork Vermicelli recipe from Food.com.

Provided by cuisinebymae

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb pork, cut in strips
2 teaspoons cornstarch
2 teaspoons soy sauce
2 tablespoons vegetable oil
1 clove garlic, minced
1 dash crushed red pepper flakes
2/3 cup celery, sliced
1 red bell pepper, seeded and cut into strips
1 cup fresh mushrooms, sliced
1 1/2 cups fresh bean sprouts
2 cups cooked vermicelli
3 teaspoons soy sauce
3 tablespoons sliced green onions

Steps:

  • Combine pork strips, cornstarch, soy sauce, garlic, and pepper flakes.
  • Cover and marinate 30 minutes.
  • Heat oil.
  • Add pork mixture.
  • Stir fry 4-5 minutes.
  • Add celery and red pepper.
  • Stir fry until almost done.
  • Add mushrooms and bean sprouts.
  • Stir fry 3-4 minutes, until mushrooms give off some of their liquid.
  • Add vermicelli, green onions, and soy sauce.
  • Stir together until heated through.

Nutrition Facts : Calories 278.1, Fat 15.3, SaturatedFat 3.8, Cholesterol 73.1, Sodium 487.4, Carbohydrate 7.4, Fiber 1.9, Sugar 3.7, Protein 27.9

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