Try this Vietnamese Noodle Bowl recipe, or contribute your own.
Suggest a better descriptionIN a bowl, mix 2 tbsp fish sauce, the brown sugar, garlic and 2 tbsp water, stirring until the sugar dissolves. Put the pork in a resealable bag, pour in the fish sauce mixture and massage to coat the pork. Let the pork marinate at room temperature for at leas 1 hour or refrigerate overnight.
Bring a large pot of water to boil. Meanwhile in a small jar or plastic container with a lid, shake the lime juice, remaining 1/4 cup fish sauce, the sugar and chill to make the dressing.
Add the vermicelli to the boiling water and cook until tender. Rinse under cold water.
In a large, heavy skillet, heat the oil until smoking. Ad the pork, reserving the marinade. Cook, turning once, until the meat is golden-brown, 2-3 minutes. Pour the marinade into the skillet and cook, turning the pork once, until the marinade is thickened to a glaze, about 30 seconds. Transfer the pork to a cutting board, let rest for 5 minutes. Thinly slice against the grain.
Divide the noodles among the bowls, arrange the pork, cucumbers, carrots, lettuce, cilantro and mint on top. Pour on the dressing before eating.
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Serving Size: 1 Serving (613g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1002 | ||
Calories from Fat: 557 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.9g | 83 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 57.8mg | 18 % | |
Sodium 1900.1mg | 66 % | |
Potassium 937.9mg | 25 % | |
Total Carbohydrate 106.4g | 31 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 98.9g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1002
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