Guys. I did it. I made a grilled pork vermicelli bowl at home and it was awesome! So awesome that I had to share it with you [almost] immediately because it was the perfect combination of recipes. Check it out!
So much goodness and a fried egg to boot!
I originally found this recipe from A Spicy Perspective for the bowl but Nathan and I both prefer the “red” grilled pork like this. So I went on a mission to find the perfect grilled pork recipe and stumbled upon this one. So far so good! Finally, I decided to look around for the right way to pickle the carrots and mung beans [next time I’m adding daikon too!]. I found a bunch of simple recipes and threw it together. The result was an amazing pork bowl and Nathan is psyched to use the leftover pork for banh mi sandwiches! And here’s a wrap up of the recipes.. it may look like a lot going on, but it’s actually really easy and totally worth it.
Ingredients
Serves 2 [with leftover pork!]
Adapted from A Spicy Perspective
For the Pork
– 2 lb pork shoulder
– 8 cloves garlic; minced
– 5 tbsp fish sauce
– 4 tbsp sugar
– 1/2 tsp ground black pepper
– 1/2 cup beer [optional]
For the Carrots, Daikon, & Mung Beans
– 1 cup shredded carrots
– 1 cup shredded daikon
– 1 cup mung bean sprouts
– 1-2 cups rice wine vinegar [enough to cover everything]
– 2-3 tbsp sugar
– 1 tbsp salt
For the Nuoc Cham Dressing
– 1/2 cup warm water
– 3 tbsp sugar
– 1/2 cup rice vinegar
– 1 tbsp fish sauce
– 1 clove garlic; minced
– 1 tsp chili garlic sauce
– 1/4 tsp salt
– 1/8 cup shredded carrots
For the Bowl
– 1/4 package thin rice noodles
– 1/2 english cucumber; sliced
– 1/4 cup peanuts; chopped
– 1/4 cup green onion; chopped
– 2 eggs [optional]
– Sesame seeds [optional]
Directions
Place pork in the freezer for 45-60 minutes; this will make it easier to slice. Mix up the rest of the ingredients except for the beer in a large ziploc bag. Remove pork from the freezer, slice thinly, and add to the bag. Marinate 8 hours or overnight.
In another large ziploc bag, add all of your ingredients for the carrots, daikon, & mung beans. Marinate 4-6 hours.
When you’re ready to start cooking, follow the instructions and cook the vermicelli noodles according to the packaging. Mix the ingredients for the nuoc cham dressing and set aside.
For the pork, preheat a grill pan over medium high heat. You want to cook in several batches, so spray the pan with cooking spray and lay out your first batch of pork into the pan. When the first side is charred, throw a splash of beer in to the pan, let sit for a minute, and flip. When the other side is charred, remove from the pan. Repeat for the rest of the pork.
When you put the second to last batch of pork in, heat up a small pan over medium heat for your eggs. Cook your eggs to your liking; I do mine over medium. When all of the pork is finished cooking, load up your bowl with vermicelli noodles, veggies, pork, and top with green onion, peanuts, sesame seeds, & nuoc cham. ENJOY!
Money shot.
This is going to be a staple in our house, I can just tell! And because I think you all need to see this on Thursday..
The little bean!
Happy almost Friday! 😉
Food for Thought
Have you ever tried to make one of your favorite “going out dishes” at home?
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