Tastes like a vermicelli noodle bowl from a Vietnamese restaurant- so fresh so easy and so good!!
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
3 tbsp peanut, canola, or grape seed oil
6 cloves of garlic, minced
1 lb ground pork
½ tsp black pepper
6 tbsp fish sauceSoy sauce can be substituted
4 tbsp brown sugar
12 tsp sriracha or chili garlic sauce, plus more for serving
Kosher salt
1 pkg rice vermicelli, or any rice noodleOther pasta can be substituted, but is denser and will taste differently
1 cucumber, thinly sliced
1 cup mint, leaves torn or rough choppedIf available
1 cup basil, leaves torn or rough choppedIf available
½ cup roasted peanuts, rough choppedAlmonds can be substituted
2 limes, cut in wedges, for serving
DIRECTIONS
1Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce. Set aside.
Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.
Ingredients
3 tbsp peanut, canola, or grape seed oil
6 cloves of garlic, minced
1 lb ground pork
½ tsp black pepper
6 tbsp fish sauceSoy sauce can be substituted
4 tbsp brown sugar
12 tsp sriracha or chili garlic sauce, plus more for serving
Kosher salt
1 pkg rice vermicelli, or any rice noodleOther pasta can be substituted, but is denser and will taste differently
1 cucumber, thinly sliced
1 cup mint, leaves torn or rough choppedIf available
1 cup basil, leaves torn or rough choppedIf available
½ cup roasted peanuts, rough choppedAlmonds can be substituted
2 limes, cut in wedges, for serving
Directions
1Heat the oil in a large skillet or wok over medium heat. Add the garlic, pork and black pepper and stir to brown evenly, 2 to 3 minutes. Add fish sauce, sugar and sriracha, and continue cooking until pork is just cooked through and evenly coated with sauce. Set aside.
Bring a large pot of salted water to a rolling boil. Add the rice noodles and cook until tender, 2 to 4 minutes. Drain and rinse with cold water.
Drain the sauce off the pork into a bowl, and toss it with the noodles to coat. Divide the dressed noodles across four bowls and top with pork, cucumber, herbs and peanuts (or toss all together and transfer to a bowl). Drizzle with sriracha to taste and serve with lime for squeezing.
Cold Pork Rice Noodles with Cucumbers and Peanuts
Holly Escriva