• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Lemongrass-Barbecued Pork with Brown Rice Vermicelli Noodles

August 11, 2012 by hipfoodiemom 7 Comments

Facebook
Pinterest12
Twitter
Yummly
12Shares

I’m always up for trying different kinds of Asian foods. There’s something about the different flavors and textures and how everything comes together. . . and I wanted to make a dish using lemongrass!

 

I found this recipe on Food & Wine, one of my favorite go-to places for great recipes. I love that they show you all kinds of cuisine and recipes at all levels; easy, intermediate and hard. . . and of course, because they are Food & Wine, they suggest wine pairings that go well with your dish- fabulous!

 

If you like Vietnamese food, you must give this one a try. Pork loin is relatively inexpensive (compared to steak and fish) and is marinated in an aromatic and pungent marinade made up of lemongrass and fish sauce (two quintessential Vietnamese ingredients). This pork is truly delicious. I changed a few things up and omitted a few things as well. When serving, you don’t need a lot of the fish sauce dressing. . a little goes a very long way!

 

Lemongrass-Barbecued Pork with Brown Rice Vermicelli Noodles

 

  • Active time: about 1 HR
  • Total time: 2 hours including marinating
  • Servings: 6

ingredients

BARBECUED PORK

  • 4 large garlic cloves, thickly sliced
  • 3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
  • 2 large shallots, thickly sliced
  • 1 1/2 tablespoons sugar
  • 3 tablespoons Asian fish sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 1/2 pounds boneless pork loin, sliced 1/4 inch thick

RICE-VERMICELLI SALAD

  • 1/2 pound rice vermicelli; I used brown rice noodles
  • 4 medium garlic cloves, quartered
  • 3 tablespoons sugar
  • 1/4 cup Asian fish sauce
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped mint
  • 1/4 cup fresh lime juice
  • 1/3 cup water
  • 2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise or julienned
  • 3-4 scallions; chopped (for garnish)
  • crushed peanuts (optional)

directions

  1. In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour. If you can marinate this for a few hours, it will taste even better.
  2. In a mortar, using a pestle, pound the garlic cloves to a paste with the sugar. Stir in the fish sauce, cilantro, mint, lime juice and water.
  3. Cook the vermicelli according to the directions on the package. I boiled my noodles for about 6 minutes. Drain and rinse.
  4. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad. OR if you don’t want to mix all of your vermicelli with the cilantro-and-mint dressing, you can plate the vermicelli and spoon on – only 1-2 tablespoons max of the dressing (depending on how much vermicelli you have; start out with less dressing and you can always add more if needed), and garnish with the cucumbers.
  5. Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 4-5 minutes per side. If your pork is sliced thinner, you may only need to cook for about 2-3 minutes per side. Just watch the pork and don’t under cook it.
  6. Slice up and top the rice vermicelli noodles with the pork and garnish with chopped scallions and peanuts (if desired).
MAKE AHEAD The marinated pork and the dressing for the rice-vermicelli salad can be refrigerated overnight.
Adapted from recipe from Food & Wine.

You might also like...

  • Light Asian Noodle SaladLight Asian Noodle Salad
  • White bean farro salad! When you need a little more than greens! Arugula, cannellini beans, farro, shallots and a oil and vinegar dressing!White Bean and Farro Salad
  • French Onion Dip! I'm celebrating Chobani's Greek Yogurt Week by featuring it in this recipe! Chobani Greek Yogurt is a high-protein, blank canvas for making everything delicious! French Onion Dip with Greek Yogurt
Facebook
Pinterest12
Twitter
Yummly
12Shares

Related Recipes

Filed Under: Asian, healthy, Meals, Pasta, Pork, Salads Tagged With: dinner, food, medium garlic cloves, rice vermicelli, vegetarian, vermicelli noodles

« Chubby Bunny Truffles with Toffee
Grilled Portobello Mushrooms »
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Delicious Spinach Artichoke Rice Bowl
Blackberry Almond Cake! Wow family and friends with this beautiful cake! The perfect balance of delicate sweetness, with blackberries on top!
one pot ground beef stroganoff in a skillet
Skillet Stuffed Shells with Zucchini and Mushrooms!! Stuffed shells filled with zucchini, mushrooms and ricotta cheese. This dish is so good! It's like deconstructed lasagna! The sauce has spicy Italian sausage and it is amazing. Skip the sausage if looking for a vegetarian meal!
25 Recipes Using Zucchini! Zucchini is in season and plentiful! Here are 25 of my most favorite recipes using zucchini! and yes, you can bake with it too!
slices of medium rare steak marinated with homemade steak marinade
Summer Pasta with Corn! So delicious, super easy to make and bringing together some of your favorite summer vegetables! So good!

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.