A perfect balance of veggies, meat, and noodles with a zesty dipping sauce!
Servings
4
Author:
Trang Le
A perfect balance of veggies, meat, and noodles with a zesty dipping sauce!
Ingredients
½ kg pork neck or pork leg (no skin)
150g Trang Hue BBQ sauce marinade
250g dried vermicelli noodles
1 carrot pickled (refer to rice paper roll recipe)
1 cucumber
½ oak lettuce
250g bean sprouts
bunch coriander
4 tbsp crushed peanuts
fish sauce
120ml warm water
2 cloves garlic, finely chopped
1 tbsp of lime or lemon juice
Pork marinade
Noodle bowl
Dipping sauce
Directions
Marinate pork (which has been sliced) with 1 jar Trang Hue BBQ sauce for 30 minutes or overnight.
Heat BBQ or grill pan on high.
Turn down to medium heat, add sliced pork and cook for 5 – 10 minutes.
Slice lettuce and cucumber finely.
Put lettuce, cucumber, bean sprout and noodles on top.
Put the BBQ pork, pickled carrot, coriander and peanuts.
Serve with fish sauce. (Fish Sauce – mix fish sauce and warm water, add garlic and lemon or lime juice. Stir well.)