Vietnamese Grilled Pork Chops With Chilled Rice Noo

Name: Vietnamese Grilled Pork Chops With Chilled Rice Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon baking soda; 1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note); 3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming); 3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g); 4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g); 1/3 cup palm or light brown sugar (about 3 ounces; 85g); 1/3 cup (80ml) Asian fish sauce; 2 tablespoons (30ml) soy sauce; 1 teaspoon (2g) cornstarch; 2 tablespoons (30ml) vegetable oil; 1 (14-ounce) package rice vermicelli, soaked in hot water, drained, and chilled (according to package directions); 1/4 cup (6g) coarsely chopped fresh mint and/or perilla (; ) leaves; 1/4 cup (6g) cilantro leaves and tender stems; 1 cup thinly sliced Persian cucumbers (about 4 cucumbers; 100g); 1/2 cup (3 ounces) crushed unsalted peanuts; (Vietnamese dipping sauce); Lime wedges

Servings: persons

1 teaspoon baking soda
1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note)
3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming)
3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g)
4 medium cloves garlic, roughly chopped (about 3/4 ounce; 20g)
1/3 cup palm or light brown sugar (about 3 ounces; 85g)
1/3 cup (80ml) Asian fish sauce
2 tablespoons (30ml) soy sauce
1 teaspoon (2g) cornstarch
2 tablespoons (30ml) vegetable oil
1 (14-ounce) package rice vermicelli, soaked in hot water, drained, and chilled (according to package directions)
1/4 cup (6g) coarsely chopped fresh mint and/or perilla (
) leaves
1/4 cup (6g) cilantro leaves and tender stems
1 cup thinly sliced Persian cucumbers (about 4 cucumbers; 100g)
1/2 cup (3 ounces) crushed unsalted peanuts
(Vietnamese dipping sauce)
Lime wedges

1
In a large zipper-lock bag, combine baking soda with 1/2 cup (120ml) water and swish until baking soda is dissolved. Add pork, press out air, and seal bag. Refrigerate for 15 minutes. Drain pork, rinse under cold running water, and pat dry. Rinse zipper-lock bag and reserve.
2
Meanwhile, if using a mortar and pestle, crush lemongrass, shallot, garlic, and palm sugar to form a rough paste. If using a food processor, combine lemongrass, shallot, garlic, and palm sugar and pulse, scraping down sides, to form a rough paste.
3
Transfer paste to a bowl and whisk in fish sauce, soy sauce, cornstarch, and vegetable oil. Add pork, tossing to coat. Transfer pork to reserved zipper-lock bag, press out air, and seal. Marinate at room temperature, turning pork once or twice, for 30 minutes. Alternatively, refrigerate up to 12 hours.
4
If using a charcoal grill,
5
. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
6
and
7
grilling grate.
8
Grill pork directly over high heat, turning frequently and shifting to cooler side of grill if there are excessive flare-ups, until pork is charred and just cooked through, 3 to 4 minutes total.
9
Fill serving bowls with chilled noodles, then top with pork, herbs, cucumber, pickled carrot and daikon, and peanuts. Drizzle everything with nuoc cham and serve with lime wedges.

903

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

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 18 ingredients. The key ingredients include: 1 teaspoon baking soda, 1 1/2 pounds (680g) thin-cut pork chops, preferably from the blade end, or boneless country-style pork ribs, cut into 1/4-inch strips (see note), 3 stalks lemongrass, white and light green parts only, thinly sliced (about 1 ounce; 30g after trimming), 3 tablespoons shallot (from 1 large shallot), roughly chopped (about 5 ounces; 130g), and more.

Yes, Vietnamese Grilled Pork Chops With Chilled Rice Noodles Recipe 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!

Vietnamese Grilled Pork Chops With Chilled Rice Noodles Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions