Grilled Pork with Rice Noodles and Herbs Recipe

Name: Grilled Pork with Rice Noodles and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large shallot, chopped; 2 1/2 teaspoons sugar; 3/4 teaspoon black pepper; 1 tablespoon Caramel Sauce (page 316) or honey; 2 1/2 tablespoons fish sauce; 3 tablespoons canola or other neutral oil; 2 1/3 pounds boneless pork shoulder, well trimmed (about 2 pounds after trimming) and cut across the grain into strips about 3 inches long, 1 inch wide, and a scant 1/4 inch thick; 2/3 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water; 1 1/2 cups Basic Dipping Sauce made without garlic (page 308); Vegetable Garnish Plate (page 313), preferably with the addition of red perilla and Vietnamese balm

Servings: persons

1 large shallot, chopped
2 1/2 teaspoons sugar
3/4 teaspoon black pepper
1 tablespoon Caramel Sauce (page 316) or honey
2 1/2 tablespoons fish sauce
3 tablespoons canola or other neutral oil
2 1/3 pounds boneless pork shoulder, well trimmed (about 2 pounds after trimming) and cut across the grain into strips about 3 inches long, 1 inch wide, and a scant 1/4 inch thick
2/3 pound small dried round rice noodles, cooked in boiling water for 3 to 5 minutes, drained, and flushed with cold water
1 1/2 cups Basic Dipping Sauce made without garlic (page 308)
Vegetable Garnish Plate (page 313), preferably with the addition of red perilla and Vietnamese balm

1
To make the marinade, in a mortar, combine the shallot, sugar, and pepper and pound with a pestle until a rough paste forms that is slightly liquid.
2
(Or, use an electric mini-chopper.)
3
Transfer to a bowl and mix in the caramel sauce, fish sauce, and oil.
4
Add the pork and coat evenly.
5
Cover and refrigerate for at least 2 hours or up to 24 hours.
6
Thirty minutes before cooking the pork, remove it from the refrigerator.
7
Arrange the noodles on 2 plates for serving.
8
Place on the table with the dipping sauce and the vegetable garnish plate.
9
Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high.
10
Grill the pork slices, turning once, for about 4 minutes on each side, or until nicely browned, a little charred, and sizzling.
11
Transfer the pork to a plate and place on the table.
12
Each person needs 2 bowls, a small, shallow one and a larger, deeper one.
13
In the small bowl, diners soak a few pieces of the grilled pork in some dipping sauce.
14
They tear lettuce leaves and herbs into small pieces, put them in the large bowl, toss to distribute, and then top with a mound of noodles and the pieces of pork and some of the sauce they soaked in.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large shallot, chopped, 2 1/2 teaspoons sugar, 3/4 teaspoon black pepper, 1 tablespoon Caramel Sauce (page 316) or honey, and more.

Yes, Grilled Pork with Rice Noodles and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork with Rice Noodles and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions