Empty My Fridge
Vietnamese Pork Noodle Bowls
Ingredientes
- Lemongrass1
- Noodle · dried200 g
- Lettuce1 cabeça
- Cucumber2
- Bean sprout2 xícaras
- Mint
- Cilantro
- Peanut · finely chopped¼ xícara
- Chili pepper · sliced2
- Lime3 colheres de sopa
- Carrot2
- Radish½
- Sugar½ xícara + 4 ½ colheres de sopa
- Salt4 colheres de chá
- Rice wine vinegar¾ xícara + 3 colheres de sopa
- Fish sauce4 ½ colheres de sopa
- Garlic5 dentes
Modo de preparo
- Make the pickled vegetables: dissolve the salt and sugar in the hot water in a large bowl, then stir in the vinegar. Add the carrot and daikon so they are just covered.
- Leave for 2 hours until slightly soft, then drain well.
- Make the nuoc cham: stir the nuoc cham ingredients together until the sugar dissolves.
- Soak the vermicelli in boiling water for 5 minutes, or as the packet directs. Drain, rinse under cold tap water, then cool and drain thoroughly.
- Prepare the other toppings so they are ready to use, and cook the pork as per the recipe.
- Assemble each bowl: put noodles in the bowl, then top with lettuce, pickled vegetables, cucumber and bean sprouts. Add 2 pork steaks, then the herbs, peanuts and sliced chilli. Add a lime wedge.
- Serve with the nuoc cham on the side for pouring over.
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