Follow these steps for perfect results
baking soda
pork chops
thin-cut
lemongrass
thinly sliced
shallot
roughly chopped
garlic
roughly chopped
palm sugar
fish sauce
soy sauce
cornstarch
vegetable oil
rice vermicelli
soaked, drained, and chilled
mint
coarsely chopped
cilantro
leaves and tender stems
Persian cucumbers
thinly sliced
peanuts
crushed unsalted
lime wedges
Dissolve baking soda in water.
Marinate pork in baking soda solution for 15 minutes, then rinse and pat dry.
Create a lemongrass, shallot, garlic, and palm sugar paste using a mortar and pestle or food processor.
Whisk fish sauce, soy sauce, cornstarch, and vegetable oil into the paste.
Marinate pork in the sauce for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
Prepare a charcoal or gas grill for high heat.
Grill pork, turning frequently, for 3-4 minutes, or until charred and cooked through.
Fill serving bowls with chilled noodles.
Top with grilled pork, herbs, cucumber, pickled carrot and daikon, and peanuts.
Drizzle with nuoc cham and serve with lime wedges.
Expert advice for the best results
Marinate pork for longer for enhanced flavor.
Adjust the amount of nuoc cham to taste.
Add pickled vegetables for extra tanginess.
Everything you need to know before you start
15 minutes
Pork can be marinated overnight.
Garnish with fresh herbs and a sprinkle of crushed peanuts.
Serve with extra lime wedges.
Offer a side of chili sauce for added spice.
Pairs well with the sweet and savory flavors.
Refreshing and complements the dish.
Discover the story behind this recipe
Common street food and family meal.
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