Vietnamese Noodle Salad w/Coconut Lemongrass BBQ Pork

Name: Vietnamese Noodle Salad w/Coconut Lemongrass BBQ Pork
Total time: 45 min
Ingredients: 1 lb Pork rib, boneless thinly sliced; 3 Garlic, finely chopped; 1 Scallion, finely chopped; 1 Lemongrass, finely chopped; 2 tbsp Fish sauce; 1 tbsp Soy sauce; 3 tbsp Coconut water; 1 tbsp Sugar; ¼ tsp Black pepper; 16 oz Rice vermicelli noodle; 2 tbsp Coconut oil; Carrot; 1 head Romaine lettuce; Cilantro; Thai basil; Mint; Bean sprout; Cucumber; ¼ cups Peanut, roasted chopped

By Seonkyoung Longest · 45 min

Ingredients

Pork rib · boneless thinly sliced1 lb
Garlic · finely chopped3
Scallion · finely chopped1
Lemongrass · finely chopped1
Fish sauce2 tbsp
Soy sauce1 tbsp
Coconut water3 tbsp
Sugar1 tbsp
Black pepper¼ tsp
Rice vermicelli noodle16 oz
Coconut oil2 tbsp
Carrot
Romaine lettuce1 head
Cilantro
Thai basil
Mint
Bean sprout
Cucumber
Peanut · roasted chopped¼ cups

Instructions

Put the pork and the next 8 marinade ingredients in a large bowl, mix, and marinate for 30 minutes to overnight.
Cook the rice vermicelli following the package directions. Rinse with cold water and drain.
Heat a wok over high heat with 1 tablespoon coconut oil and half the pork. Cook about 5 minutes until nicely browned and a bit charred. Repeat with the remaining pork.
Serve the noodles, vegetables, pork, sauce, pickled radish and carrots and roasted peanuts family style, or assemble each bowl with a handful of noodles, a little of each vegetable and pickled radish and carrot, pork on top, about 1 tablespoon peanuts and about 2 tablespoons flavored fish sauce.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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Garlic Scallion Carrot Cucumber Lettuce Peanut Bean sprout Romaine lettuce

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