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16) Cold Vietnamese-style rice noodle bowls with grilled pork chops

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless pork chops 1/2-inch thick
  • 8 oz rice vermicelli noodles
  • 2 cups shredded lettuce or mixed greens
  • 1 cup shredded carrot
  • 1/2 cup cucumber thinly sliced
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup roasted peanuts chopped
  • 3 tbsp fish sauce
  • 3 tbsp lime juice about 2 limes
  • 2 tbsp sugar
  • 1 clove garlic minced
  • 1 small red chili thinly sliced (optional)
  • 2 tbsp vegetable oil
  • Salt and pepper

Method
 

  1. Whisk fish sauce, lime juice, sugar, garlic, and chili in a bowl until sugar dissolves. Set dressing aside.
  2. Season pork with 1 tbsp oil, salt, and pepper. Heat grill or grill pan over medium-high heat.
  3. Grill pork 3–4 minutes per side until cooked through. Rest 5 minutes, then thinly slice.
  4. Cook noodles per package, drain, rinse under cold water, and drain well.
  5. Toss noodles with 1 tbsp dressing. Arrange greens, carrots, cucumber, herbs, and noodles in bowls.
  6. Top with sliced pork and peanuts. Drizzle remaining dressing over each bowl.