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Vietnamese vermicelli noodle bowl
from algarvePLUS - February '23
by Martin
WHEN YOU MOVE HOME AND ARE MISSING A FAVOURITE DISH, DON'T TALK ABOUT IT, JUST PUT IT TOGETHER YOURSELF, AND MAKE WHATEVER MODIFICATIONS YOU FANCY. CHICKEN BREAST OR TOFU ARE GREAT SUBSTITUTES FOR THE PORK IN THIS RECIPE FROM KATHRYN BARNARD
SERVES 4 PREP TIME: 45 MINS
LEMON GRASS PORK CHOPS
350g pork fillet, thinly sliced
1 stalk lemongrass, grated or minced
2 cloves garlic, minced
2 tbsp fresh coriander, chopped
3 tbsp soya sauce
1½ tbs honey
1 tbsp dark brown sugar
1 tbsp fish sauce
NUOC CHAM SAUCE
½ cup of water
3 tbsp sugar
2½ tbsp lime juice
2 tbsp fish sauce
Crushed chillis or very thinly sliced
Noodle Bowls
175g Rice vermicelli noodles or rice stick noodles
2 tbsp cooking oil (peanut or vegetable)
1 head green lettuce and a small red cabbage for added colour, both chopped finely
1 medium carrot, sliced into thin matchsticks
1 medium cucumber, chopped
½ cup roasted peanuts, chopped – optional
1 cup fresh herbs (coriander leaves, mint leaves, and/or chopped green onions)
As an extra, 4 large prawns in shells, barbequed or pan fried
Ready-prepared egg rolls are an added option. Bake according to instructions on packaging and then cut in half
COOKING TIME: 15 MINS
Method
1 Mix the lemon grass, garlic, coriander, soya sauce, honey, sugar and fish sauces and coat the pork slices.
2 To make the Nuoc Cham Sauce, whisk the ingredients together. Add the chilli for that extra bit of spice, if preferred.
3 Soak the noodles in hot water until just tender,
4 Sear the pork slices in a hot pan, until golden and cooked through.
5 To assemble bowls, layer lettuce, rice vermicelli, fresh vegetables and your chosen protein, the pork, chicken, or tofu.
6 Top with peanuts and chopped herbs and egg roll halves if using, plus the cooked prawn
7 Drizzle with Nuoc Cham Sauce
Kathryn Barnard (read more on page 20) recruited her friend Hong Nguyen, left, from Seattle to cook up a veritable taste storm at Kathryn’s house in Tavira
