VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
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
Yield 4 servings
Number Of Ingredients 21
- 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.
VIETNAMESE CARAMELIZED GRILLED PORK
- Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)
VIETNAMESE GRILLED PORK SKEWERS
- Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
- Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
- Thread the marinated pork belly onto bamboo skewers.
- Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 201 calories, Carbohydrate 15.3 g, Cholesterol 27.3 mg, Fat 10.6 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 3.4 g, Sodium 2019.6 mg, Sugar 9.9 g
VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 16
- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
- Serve pork with salad and lime wedges.
VIETNAMESE GRILLED PORK
- Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
- Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water). If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend.
- Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
Nutrition Facts : Calories 477.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 102.1, Sodium 548.3, Carbohydrate 14.4, Sugar 12.6, Protein 34.6
VIETNAMESE GRILLED PORK TENDERLOIN
Pork tenderloin on the barbecue has never been so tender or simple. I found this recipe in Gourmet magazine and didn't like the carmelizing process, so I just made it my own marinade. And my brother's tips on grilling tenderloin made it so easy!
Provided by Cookin-jo
Yield 4-6 serving(s)
Number Of Ingredients 7
- Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
- Add the tenderloins, making sure they are coated with the marinade.
- Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
- Heat grill or broiler in your oven. But the outdoor grill is best.
- My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
- With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
- I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.
Nutrition Facts : Calories 73, Sodium 639.9, Carbohydrate 18.5, Fiber 0.3, Sugar 17.1, Protein 0.5
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GRILLED VIETNAMESE PORK RECIPE - CHICHILICIOUS
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- Combine all the ingredients in a large bowl (except pork chop) mix well. Add the pork to the marinade, cover with plastic and marinate for at least 20 minutes, or the longer the better.
- Grill the pork on medium-high heat on the BBQ until no longer pink about 3-5 minutes per side, depending on the thickness.
VIETNAMESE GRILLED PORK - THIS IS HOW I COOK
Reviews 3Servings 4-6Cuisine VietnameseCategory Main Course
- Combine all marinade ingredients in a large zip lock bag and add pork slices. Mix well. Place in flat in refrigerator for at least 1 hour and up to 24 hours. I prefer the longer time. Turn periodically.
- Prepare grill on high. Spray or brush grate with oil. Grill about 3 – 5 minutes on each side. This really doesn’t take long. Make sure before flipping that you spray that side with cooking spray or oil, too.
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