Grilling: Vietnamese Pork with Vermicelli Noodles and Nuoc Cham Recipe

Ingredients

• Marinade

  Fajita - Wegmans

  100g

• Garlic

  Raw

  8 cloves, minced or 24g

• Fish sauce

  Ready-to-serve

  5 tbsp or 90g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  2 lb or 907g

• Rice Vermicelli

  President's Choice

  100g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

• Mint

  Freshdirect

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tea

  Herb, chamomile, brewed

  100g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Fish sauce

  Ready-to-serve

  ⅓ cup or 96g

• Water

  Plain, clean water

  ½ cup or 118g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  1 medium or 61g

• Chili powder

  Spices

  2 tsp or 5g

Directions

1. 1. Place pork in the freezer until it firms slightly, 45 to 60 minutes. Remove the pork from the freezer, thinly slice and place in a large ziploc bag.
2. 2. In a small bowl, mix the ingredients for the marinade. Pour marinade into the bag with the pork and seal, removing as much air as possible. Place in the refrigerator and allow to marinate for one hour to overnight.
3. 3. In a small bowl, mix the ingredients for the sauce. Place in the refrigerator until ready to use.
4. 4. Right before grilling, bring a large pot of water to a rolling boil. Add the vermicelli noodles and cook until tender, about 2 to 4 minutes. Drain the noodles and rinse with cold water to stop the cooking process, set aside.
5. 5. Remove the pork from the fridge. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Grill pork immediately over the hot fire until cooked through and charred well on both sides, about 5 to 10 minutes. Remove pork to a plate.
6. 6. To assemble, place noodles in bowl or on a plate, then top with the grilled pork, lettuce and mint. Drizzle with the sauce and enjoy!
7. (source: https://www.seriouseats.com/recipes/2009/04/print/grilling-vietnamese-pork-with-vermicelli-noodles-and-nuoc-cham-recipe.html)