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Source: HungryHuy.com

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INGREDIENTS

1.5 lbs Pork shoulder roast ; Thinly Sliced (par-freeze to slice)
1 package Rice noodles
3 whole shallots ; minced
3 cloves garlic ; minced
1 tbsp fish sauce
1/2 tbsp thick soy sauce or oyster sauce
1/2 tbsp Ground white pepper
1/2 tbsp Fresh ginger ; minced
1/2 tbsp Lemongrass ; minced
3 tbsp Vegetable oil
Green leaf lettuce
Fresh mint
Cilantro
Pickled daikon and carrots
Crushed peanuts
Prepared Fish Sauce

Servings

INSTRUCTIONS

1. Slice the uncooked pork as thinly as you can, about 1/8". Slightly freeze to help with slicing.

2. Mince the garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce (or oyster sauce), white pepper, and oil until the sugar dissolves.

3. Marinate the meat for at least an hour, preferably overnight.

4. Bake the pork at 375°F for 10-15 minutes, or until about 80% cooked.

5. Broil pork to finish cooking, turning halfway through to help evenly cook.

6. Cook noodles according to package instructions (either soaking in hot water until ready, or cooking in simmering water until cooked to preference).

7. Assemble the vietnamese noodle salad: noodles, sliced pork, sliced green leaf lettuce, fresh mint leaves, cilantro, pickled carrots and daikon, and crushed peanuts on top. Add prepared fish sauce to taste and dig in!

NOTES

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Vietnamese Roast Pork + Vermicelli Noodle Salad

1.5 lbs Pork shoulder roast Thinly Sliced (par-freeze to slice)
1 package Rice noodles 
3 whole shallots minced
3 cloves garlic minced
1 tbsp fish sauce 
1/2 tbsp thick soy sauce or oyster sauce 
1/2 tbsp Ground white pepper 
1/2 tbsp Fresh ginger minced
1/2 tbsp Lemongrass minced
3 tbsp Vegetable oil 
  Green leaf lettuce 
  Fresh mint 
  Cilantro 
  Pickled daikon and carrots 
  Crushed peanuts 
  Prepared Fish Sauce

1. Slice the uncooked pork as thinly as you can, about 1/8". Slightly freeze to help with slicing.
2. Mince the garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce (or oyster sauce), white pepper, and oil until the sugar dissolves.
3. Marinate the meat for at least an hour, preferably overnight.
4. Bake the pork at 375°F for 10-15 minutes, or until about 80% cooked.
5. Broil pork to finish cooking, turning halfway through to help evenly cook.
6. Cook noodles according to package instructions (either soaking in hot water until ready, or cooking in simmering water until cooked to preference).
7. Assemble the vietnamese noodle salad: noodles, sliced pork, sliced green leaf lettuce, fresh mint leaves, cilantro, pickled carrots and daikon, and crushed peanuts on top. Add prepared fish sauce to taste and dig in!

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 6 Servings

Calories: 355
Calories from Fat: 253 (71%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 3.9g
Cholesterol 80.5mg		25 %
Sodium 318mg		11 %
Potassium 454.4mg		12 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 4.3g
Protein 20g		29 %
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.

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Calories per serving: 355

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