Korean•healthy

Vietnamese Noodle Salad w/Coconut Lemongrass BBQ Pork(Bun Thit Nuong)

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Ingredients

Quantities are shown as originally provided.

1 lb. country style boneless pork ribs, thinly sliced into bite sizes
3 garlic cloves, finely chopped
1 green onion, finely chopped
1 lemongrass, only tender part, finely chopped
2 Tablespoons fish sauce
1 Tablespoon sweet soy sauce
3 Tablespoons all natural coconut water(no sugar added)
1 Tablespoon palm sugar
1/4 teaspoon black pepper
16 oz. rice vermicelli noodles
2 Tablespoons coconut oil (if you are stir fry the meat, if you are grilling you don’t need it)
Flavored fish sauce(Recipe follow)
Pickled radish and carrots
1 small head romaine lettuce, ripped with hands into bite sizes
Handful of fresh cilantro
Handful of fresh Thai basil
Handful of fresh mint
Handful of bean sprouts
Slice cucumbers
More of your choice of vegetables
1/4 cup roasted peanuts, chopped and then roast one more time until nice golden brown for more deeper flavor.

1
In a large mixing bowl, combine pork and next 8 ingredients, set aside and let it marinate for 30 minutes to over night.
2
Mean while, prepare rice vermicelli noodles by following the direction of the package you are using. Rinse with cold water and drain.
3
Heat a wok over high heat; add 1 Tablespoon coconut oil and half of marinated pork. (we are cooking batches for nicely browned pork) Cook it until it’s nice brown and bit charred about 5 minutes. Repeat with another half of pork and now you are ready to serve and assemble!
4
Serve noodles, vegetables, pork, sauce, pickled radish and carrots and roasted peanuts as family style.
5
To assemble a bowl; in a serving bowl, place a handful of noodles, small amount of each vegetables and pickled radish and carrot. Place pork on top. Sprinkle with double roasted peanuts about 1 Tablespoon and pour flavored fish sauce on top, about 2 Tablespoons each bowls. Enjoy with ice cold beer!