Pork Vermicelli
Experience the vibrant flavors of Pork Vermicelli, a refreshing and savory dish that's perfect for any occasion. This recipe combines tender, caramelized pork strips marinated in a flavorful blend of soy sauce, fish sauce, honey, garlic, and shallots with delicate vermicelli noodles. Topped with crisp julienned carrots, fresh cucumber, bean sprouts, and fragrant herbs like mint and cilantro, each bowl is a lively medley of textures and tastes. A tangy nuoc cham sauce, made with lime juice, fish sauce, and a hint of chili, ties everything together for that quintessential Vietnamese-inspired flair. Finished with a sprinkle of roasted peanuts, this quick and easy 35-minute recipe is a true balance of sweet, savory, and fresh — a must-try for noodle lovers! Perfect for light lunches or flavorful dinners, Pork Vermicelli hits all the right notes.
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Recipe Information
Ingredients
- 300 g vermicelli noodles
- 500 g boneless pork shoulder or pork loin
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp honey
- 4 garlic cloves, minced
- 1 shallot, minced
- 0.5 tsp ground black pepper
- 2 tbsp vegetable oil
- 1 carrot, julienned
- 1 cucumber, sliced into thin matchsticks
- 100 g bean sprouts
- 10 g fresh mint leaves
- 10 g fresh cilantro leaves
- 1 lime
- 120 ml water
- 2 tbsp sugar
- 1 red chili, finely sliced
- 30 g roasted peanuts, crushed
Instructions
Slice the pork into thin strips and place them in a bowl.
In the bowl, combine soy sauce, fish sauce, honey, minced garlic, minced shallot, and ground black pepper. Mix well to coat the pork evenly. Let it marinate for at least 20 minutes, or up to 1 hour for more flavor.
Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
Prepare the vegetables by julienning the carrot, slicing the cucumber, and rinsing the bean sprouts. Set these aside along with the fresh mint and cilantro leaves.
Make the nuoc cham sauce by combining water, sugar, fish sauce, the juice of one lime, and finely sliced red chili in a small bowl. Stir until the sugar is dissolved. Adjust the flavor as desired.
Heat the vegetable oil in a large skillet or pan over medium-high heat. Add the marinated pork and stir-fry until fully cooked and caramelized, about 5-7 minutes. Remove from heat.
Assemble the dish by placing a portion of vermicelli noodles in each serving bowl. Top with cooked pork, fresh vegetables, and herbs. Sprinkle with crushed roasted peanuts.
Drizzle the nuoc cham sauce over the top, or serve it on the side. Toss everything together before eating and enjoy!
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 407.8 g | 148% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 55.4 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 306 mg | 24% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
