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Vietnamese Grilled Pork Chops (Thit Heo Nuong Xa) with Cold Rice Noodles

Emily Clifton, Nerds with Knives
  • 195 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2

lbs Pork chops, thin cut

1/4 cup

Cilantro, stems leaves and tender

4

medium cloves Garlic

3

stalks Lemongrass

1

Lime, wedges

1/4 cup

Mint and/or perilla, fresh

1/2 cup

Peanuts, unsalted

1 cup

Persian cucumbers

1

Pickled daikon and carrots

3 tbsp

Shallot

1/3 cup

Fish sauce, Asian

2 tbsp

Soy sauce

1 14 ounce package

Rice vermicelli

1 tsp

Baking soda

1 tsp

Cornstarch

1/3 cup

Palm or light brown sugar

2 tbsp

Vegetable oil

Nuoc Cham (Vietnamese dipping sauce)