Vietnamese Pork

One of the reasons I love living where I live, is that the area is very multicultural. Next door to the pizza store is a Russian Restaurant, next to a Chinese bakery, next to a Malaysian cafe, next to a bagel store. This, all within a few blocks from my home. I am very big on variety of foods and cuisines and having so many different foods is a big treat. One of my favorite places to eat, is a Vietnamese place about two blocks from my house. Their pho is to die for! My husband and I usually order our separate pho bowls and we share a Vietnamese BBQ Pork dish that is incredible. I always crave this pork dish and I decided try and make it. This recipe definitely comes close and it absolutely delicious but its no where near as good at this restaurant. Even so, I will definitely be making this dish again.

Vietnamese Pork

Ingredients For Pork:
2 1/2 tablespoons of garlic, minced

5 tablespoons of fish sauce

4 tablespoons of sugar

1/2 teaspoon of ground black pepper

2 lbs of pork shoulder, sliced thinly

Ingredients for Dipping Sauce (Nuoc Cham):

1/4 cup of sugar

Juice of 1 lemon

1/3 cup of fish sauce

1/2 cup of water

1 teaspoon of garlic, minced

1 carrot, thinly sliced

1 – 2 teaspoons of sriracha (depending on your taste)

Extras:

1 package of rice vermicelli

1 head of lettuce, shredded (I omitted this)

1 bunch of mint

Directions:

  1. Combine ingredients for marinade and allow pork to marinade for at least 3-4 hours.
  2. Combine ingredients for sauce and refrigerate until ready to use.
  3. Place oven rack near the broiler and turn on the broiler.
  4. Place pork pieces (without marinade) on a large baking tray. Do not overlap any of the pieces.
  5. Broil pork pieces for about 5-7 minutes, each side, depending on how thinly you sliced the pork (very thin, reduce cooking time, very thick, increase cooking time)
  6. Remove pork onto a place and cover to rest.
  7. Set a large pot of water to boil
  8. When boiling, add vermicelli noodles and cook until tender (according to the package). I cooked mine for 2-4 minutes.
  9. Drain and rinse with cold water.
  10. Place noodles on a large plate and top with pork, lettuce and mint.

Serve with Nuoc Cham, hoisin sauce or peanut sauce (recipe coming soon).


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9 Comments

Filed under Main Dishes, Pork

9 responses to “Vietnamese Pork

  1. Its the same in where I live Auckland City is so multicultural as well. The variety of dishes is endless. I love vietnamese food specially their noodles and spring rolls

    • Wow, I always wanted to go to New Zealand. Its been a dream ever since I saw the movie “The Piano.” One day, I want to go there and Australia. I have been watching many shows from your area and it seems very multicultural. I envy you!! One day..mark my works, I will be in your part of the world!

  2. Right down to the omitting the lettuce part, that sounds great!

    • lol I am not a big fan of lettuce…mostly water, light on nutrients. Plus, no one would eat it at my house. This was really yummy πŸ™‚ I hope you try it.

  3. WOW, Samina. I am sitting here looking at this recipe and my mouth is watering. You know I’m making this lol. It reminds me of a place in midtown I went to once. Summer is coming and this is perfect. You did a wonderful job girl πŸ™‚

  4. Looks SO delicious Samina! I know what you mean about living in a multicultural area, I didn’t realize how important that was to me until I LEFT Atlanta and then I was like “Where are the Asian food markets? Where are the Ethiopian restaurants? Indian restaurants?” Haha there’s nothing like living in a place with cultural diversity, it’s a beautiful thing!

    • I totally agree πŸ™‚ But I find that, unless you are in the complete middle of nowhere, you can find some variety πŸ™‚ I remember when I was living in Belize and was pleasantly surprised to find really good Lebanese food…ahh Lebanese roasted chicken ….how do I love thee… πŸ™‚

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