Vietnamese · Dinner
Grilled Pork Rice Noodle Bowl
Grilled lemongrass pork shoulder is charred over high heat and served over rice noodles with a fried egg, shredded chicken breast, pickled carrot and daikon, cucumber, herbs, and crushed peanuts. Nuoc cham dressing is spooned over the bowl, delivering hearty Vietnamese bun cha flavors.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
689Calories
60.2gProtein
25.1gFat
57.4gCarbs
14.8gSugar
5.8gFiber
2156mgSodium
341mgChol
6.8gSat Fat
965mgPotassium
108mgCalcium
5.2mgIron
1.3mcgVitamin B12
17mgVitamin C
Goes well with
Vietnamese Lager or Light Pilsner
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork shoulder thinly, then toss with minced lemongrass, minced garlic, 1/2 tbsp fish sauce, and 1/2 tsp sugar until coated.
2
Marinate
Cover and refrigerate the pork for 30 minutes.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and a pinch of sugar; let sit 15 minutes.
4
Boil
Cook rice noodles in boiling water for 4 to 5 minutes until translucent, then drain and rinse.
5
Whisk
Combine remaining fish sauce, lime juice, remaining sugar, sriracha, and 3 tbsp water into a smooth dressing.
6
Grill
Heat vegetable oil in a skillet over high heat and cook pork slices 2 to 3 minutes per side until charred and cooked through.
7
Fry
In the same pan over medium heat, fry the egg until the white is set and yolk still jiggles gently.
8
Build
Divide noodles into a bowl and top with pork, chicken, pickled vegetables, cucumber, cilantro, and mint.
9
Plate
Set the fried egg on top, scatter peanuts over everything, and spoon dressing over the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork shoulder
- 140g140g chicken breast
- 22 large eggs
- 112g112g rice noodles (dry)
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 56g56g carrot
- 56g56g daikon
- 48g48g cucumber
- a small handful of cilantro leaves
- a small handful of mint leaves
- 36g36g roasted peanuts
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp sriracha
- 2 tbsp2 tbsp rice vinegar
