Vietnamese
Vietnamese - Grilled Dishes
Grilled Vermicelli Noodles
Chef's Menu Description
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 300g dried rice vermicelli
- • 400g pork belly, sliced into 5mm strips
- • 3 stalks lemongrass, finely minced
- • 2 cloves garlic, minced
- • 3 tbsp fish sauce
- • 2 tbsp sugar
- • 1 tbsp vegetable oil
- • 1 cup shredded lettuce
- • 1/2 cup nuoc mam cham, to serve
Preparation Steps
1
Phase 1
Slice the pork thinly and finely mince the lemongrass and garlic.
2
Phase 2
Mix the fish sauce, sugar, lemongrass, garlic, and oil.
3
Phase 3
Coat the pork and rest for 1 hour.
4
Phase 4
Grill the pork over medium-high heat for 3 minutes per side until caramelised.
5
Phase 5
Soak the vermicelli in hot water for 8 minutes, drain, and cool.
6
Phase 6
Divide the noodles and lettuce between bowls, top with the grilled pork, and serve with nuoc mam cham.