Vietnamese noodles with pork

Monica J. Pileggi

February 2004

There are many recipes for this wonderful dish.  This is my version:

Ingredients for the pork and marinade:

25 oz. boneless pork sirloin, trimmed of fat, sliced into thin strips

4 cloves garlic, peeled, minced

3 shallots, peeled, minced

1 Tbs. Rice vinegar

1 Tbs. White wine

1 Tbs. sugar

1 T. drid lemongrass, chopped

1/4 cup fish sauce

1 t. vegetable oil

In a blender, add all ingredients and blend to a paste.  Place pork in a shallow dish and cover with the mixture.  Divide the pork into 4-1/4 ounce servings in small ziplock bags and freeze for future meals.

Ingredients for 1 serving:

4-1/4 oz. marinated pork

2 oz rice stick noodles

3 lettuce leafs, thinly sliced

A handful of shredded carrots

1/4 cucumber, peeled, seeded, and sliced thin

A handful of bean sprouts, rinsed and drained

1 T. coarsely chopped dry-roasted peanuts

Nouc cham sauce

Preparation:

Cook the noodles according to the package (approx 7-9 minutes); then rinse well under cold water and let drain in a colander for 30 minutes.

In a non-stick pan, spray some pan and fry the meat until cooked through, about 5 minutes. 

To serve:

In a large bowl, add the lettuce, carrots, cucumber, and beans sprouts.  Top with the noodles, pork, and peanuts.  Pour on the Nouc cham sauce. 

Nuoc cham sauce:

1/2 t. sugar

1/2 t. lemon juice

1/4 cup rice vinegar

1/4 cup fish sauce

Pinch of chili peppers, crushed

1/2 t. hot sauce

1 clove garlic, crushed

1/4 cup water

Combine the garlic, chili flakes and sugar in a mortar and make into a paste.  Add the remaining ingredients and stir to combine.  Store in a container.  Will last up to 2 weeks in the refrigerator.