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Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)

Jess Smith via Inquiring Chef
  • 45 minutes
  • Serves 4

INGREDIENTS

12 oz

Pork Chops, thinly sliced (or use pork shoulder)

1

stalk Lemongrass, minced (use only the lower root portion of the lemongrass stalk)

2 cloves

Garlic, minced

2 tbsp

Fresh Cilantro, chopped

3 tbsp

Soy Sauce

1 tbsp

Fish Sauce

1 1/2 tbsp

Honey

1 tbsp

Dark Brown Sugar

1/2 cup

Water

3 tbsp

Sugar

2 1/2 tbsp

Lime Juice (sub Rice Vinegar)

2 tbsp

Fish Sauce

1

Bird's Eye / Thai Chilis, very thinly sliced

6 oz

Rice Vermicelli Noodles (I like the extra thin variety, but any will work)

4

Cooked Spring Rolls, sliced into bite-sized pieces (see note)

1

head Green Leaf Lettuce, chopped

1

medium Carrot, thin matchsticks

1

medium Cucumber, thin matchsticks

1/4 cup

Chopped Peanuts, roasted and unsalted

1

small bunch Fresh Cilantro

1

small bunch Fresh Mint

2 tbsp

Oil, canola, peanut or vegetable