The first time I tried Grilled Pork Rice Vermicelli was in Melbourne, at a
dodgy Vietnamese Restaurant called Mister Truongs. Initially, we started going to this restaurant for the extremely cheap breakfast deal – bacon and egg with a coffee for $5. Granted not a traditional Vietnamese dish but the deal was just too good to pass up.
One morning I just couldn’t stand the thought of a bacon and egg roll (crazy, I know) but Mister Truong’s was now apart of our Saturday tradition and we had to go. I decided to branch out and try the Grilled Pork Rice Vermicelli, and boy did I wish I had tried it earlier. Everything about this dish was perfect! Caramelised pork with crispy veg, chewy noodles and a spicy sauce. I got addicted, so addicted that there was a point I was eating it for all three meals. And then I decided I must travel to Vietnam and eat this dish roadside.
So I did. Even better, bowls of Grilled Pork with Rice Vermicelli were never more than $2!? Yes, you read that right. I spent 6 months eating different versions of this dish and still wanted more.
I no longer live near Mister Truong’s or in Vietnam so I’ve had to start making my own Grilled Pork Rice Vermicelli. Which I’m not mad about because this is the dish of dreamssss. So easy to make, it’s light, refreshing and jam-packed with crispy vegetables (yay micronutrients) marinated caramelised grilled pork, chewy noodles, crunchy peanuts and the best nuoc cham dressing. Eating this on a hot summers day just feels so right.
Also works excellently for meal prep. Just add all your ingredients minus the nuoc cham to a container and on the day you want to eat it, drizzle over the dressing and it’s ready to eat! I would suggest not meal prepping for more than three days, after three days the veggies start to become limp and soggy.
If you make this be sure to tag me on Instagram @tillyeats, I love seeing your creations!
- 4 garlic cloves, minced
- 3 spring onion stalks, minced
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1/2 tsp fresh cracked pepper
- 4 pork chops
- 200 grams rice vermicelli noodles dried
- 2 carrots, julienned
- 2 cups iceberg lettuce, shredded
- 1 cup bean sprouts
- mint leaves to serve
- 1 small red chilli, diced
- 1 lime, juiced
- 2 cloves of garlic, minced
- 2 tbsp fish sauce
- 1/4 cup water
- 1 tbsp sugar
Mix together the marinade ingredients until the sugar has dissolved. Place pork in a bowl and pour over marinade, cover and place in the fridge to marinate for 2 hours or overnight for better results.
For nuoc cham whisk water and sugar together until dissolved add the other ingredients and mix together.
Cook rice noodles according to packet directions drain and rinse under cold water. Leave to cool and come to room temperature.
Remove pork from the marinade and cook in a fry pan over medium heat with a little olive oil for 4 minutes each side. Let rest whilst you assemble your bowls.
To serve, assemble your bowl by adding a base of rice noodles followed by the vegetables (carrots, lettuce, cucumber, bean sprouts) Place on pork and drizzle over the nuoc cham. Garnish with crushed peanuts and mint