Rice Vermicelli, grilled pork and vegetables

Rice vermicelli grilled pork and vegetables.jpg

Since last year Coronavirus, I have not gotten to eat this rice Vermicelli grilled pork and vegetables in my favourite Restaurant which is also not operating only take away. Poor thing so many restaurant that I have been a frequent customer are not operating. I decided to try and make my own.

Here’s my creation that is different from the restaurant. It sure does soothes my craving for this noodle. Well, I am pleased with the trial and error of my creation. In a way, I am becoming a creative home cook and exploring the various food that God had provided and putting it to good use.

Thanks to God for Coronavirus for me to learn how to cook all the food. But poor thing for the businesses. May God gives them customers and hopefully can operate again. The noodle is refreshing, flavourful, colourful delicious to eat. Let’s cook!!!

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 c sugar
2 Tbs lemon grass powder
1 Tbs 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 c (80 ml) lime juice
2 Tbs fish sauce
2 Tbs 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 screw top 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 colour 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.

https://helenscchin.com/2016/06/21/rice-vermicelli-grilled-pork-and-vegetables/

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