Grilled Pork With Vermicelli
Ingredients
- 10 oz boneless pork (thinly sliced)
- 8 oz Rice vermicelli (cooked)
Marinade
- 1 tbsp minced shallot
- 1 garlic clove, minced
- 1 tsp each nuoc mama, sugar, and sea salt
To Serve
- 1 head lettuce, shredded
- Mixed fresh herbs – mint cilantro, and basil (roughly chopped)
- 1 tbsp deep fried thinly sliced shallots
- 1 tbsp crushed and roasted peanuts
- 1 tbsp minced scallion
- Nuoc cham dipping sauce
Instructions
- Combine the marinade ingredients. Add the pork and mix thoroughly. Cover and leave in a cool place for 30 minutes.
- Thread the marinated pork slices onto skewers. Grill over a medium charcoal fire, or cook under preheated broiler, until browned at the edges but still juicy in the center.
- To serve, place a handful of lettuce and herbs at the bottom of each of 4 serving bowls and add a pile of vermicelli and a layer of pork slices.
- Top with a sprinkling of shallots, peanuts and scallion. Pour nuoc cham into the bowls, or use as a dip.
