Vietnamese Rice Noodles with Pork and Vegetables

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  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 1-2 Thai chilies, seeded and minced
  • 2 tablespoons fish sauce
  • Juice of 1 large lime
  • 1 tablespoon sugar
  • Salt and freshly ground black pepper
  • 1 pound ground pork
  • 8 ounces rice vermicelli noodles
  • 2 medium carrots, shredded
  • 1/2 English cucumber, halved lengthwise, thinly sliced
  • 1 cup bean sprouts
  • 1/4 cup each chopped fresh basil and cilantro
  • 3 tablespoon roasted peanuts, chopped
  • 1 cup nuoc cham (Vietnamese dipping sauce)


In a large bowl, combine shallots, garlic, chilies, fish sauce, lime juice and sugar. Season with salt and pepper. Stir to dissolve sugar.
Add pork and work together using hands until well combined. Set aside.
Cook noodles according to package instructions.
When noodles are cooked, add carrots.
Drain noodles and carrots. Spread on a serving platter.
Meanwhile, heat a large, lightly oiled sauté pan over medium-high heat.
Add pork and brown, crumbling pork into small pieces as it cooks.
Spread pork over noodles. Top with cucumber, bean sprouts, herbs, peanuts, and nuoc cham.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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