Vietnamese noodle salad with pork chops has fantastic texture and flavor. Add the spicy, garlicky, tangy nuoc cham sauce is the dish is absolute perfection!
Recipe type: Noodles and Pasta
Cuisine: Vietnamese
Serves: 6-8 servings
Ingredients
For the nuoc cham sauce:
- 3 cloves garlic, minced
- 1 lime, juiced
- 2 tablespoons rice vinegar or white vinegar
- ¼ cup fish sauce
- 3 tablespoons sugar
- 1 red chili, de-seeded and sliced (or substitute 2 teaspoons chili garlic sauce or Sriracha)
- ½ cup cold water
For the pork chops and noodles:
- 3 tablespoons low sodium soy sauce
- 3 tablespoons fish sauce
- ½ teaspoon sesame oil
- ½ tablespoon cornstarch
- 1 tablespoon Shaoxing wine or dry sherry
- 4 bone-in pork chops
- vegetable oil
- 1 medium onion, thinly sliced
- 1 tablespoon flour
- 12 oz. dried rice vermicelli noodles, prepared according to package directions
- 1 small cucumber, julienned
- 1 medium carrot, julienned
- 2 cups mung bean sprouts
- ½ cup cilantro, mint, and/or thai basil leaves
Instructions
- Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
- Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
- Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the nuoc cham sauce.
No comments:
Post a Comment