Rice Vermicelli, grilled pork and vegetables

Rice vermicelli grilled pork and vegetables.jpg     

Ingredients

1 kg loin pork, sliced
1 package rice vermicelli (small or medium thickness)
8 Italian Flavour sausages, prick with fork ( you can use plain)

Marinade
3 Tbs shallots, minced
2 Tbs garlic, minced
1/4 cup sugar
2 Tbs lemon grass powder
1 tablespoon fish sauce
1/2 Tbs thick soy sauce
1/2 Tbs black pepper
3 Tbs vegetable cooking oil, plus extra to dap on pork

Vegetables
4 medium size carrots, thinly slice using mandolin
1/2 Cabbage, thinly slice with knife
1 or 2 bunch of coriander, washed and roughly tear

Sauce
1/3 cup (800g) lime juice
2 Tbsp fish sauce
2 Tbsp vegetables oil (you can use peanut oil)
2 Tsp grated palm sugar
2 to 3 Tsp sambal olek (or hot Vietnamese chili paste) and have more if you can take it

Sauce : combine all ingredients in a screwtop jar & shake well

Method

Slice the uncooked pork thinly, about 1/8″. It helps to slightly freeze it.
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.

Marinate the meat for 1 hour, or overnight for better results. Bake the pork at 190 C for 15 minutes or until about 80% cooked. Finish cooking by grilling in the oven until a nice golden brown color develops, dap some oil and flipping the pieces midway.

Meantime, cook the sausages with a bit of oil on medium heat in frying pan until brown and cook through. Then slice diagonally and keep warm for later.

Assemble your bowl with veggies, grilled pork, sausages and noodles. I like to pour my sauce over my bowl and dip my meat in extra sauce if I needed extra.

Note: You can use Vietnamese herbs if you want to. I prefer simple and easy way.

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