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Vietnamese Pork And Noodle Bowl
For this recipe I used fresh vegetables from the farm including daikon, carrot, cilantro, Japanese onion, and Japanese wild parsley. You can use similar ingredients if you can't find these items. You could use radish, cucumber, bean sprouts, regular scallions, etc.
Prep Time: 00:30
Cook Time: 00:30
Marinade for the pork
1/3 cup fish sauce
1 tbs honey
1 tbs sugar
1/4 cup water
1/2 tsp pepper
1 inch piece of ginger chopped small
3 scallions (white parts)
1 large garlic clove
1 lb pork tenderloin sliced very thin
1/2 cup water
1/2 cup rice wine vinegar
1/2 tsp salt
1/4 cup sugar
3 carrots sliced into matchsticks
1 large daikon or 2 small daikon sliced into matchsticks and pickled (see below)
1 bunch cilantro (or any of your favorite herbs for on top)
3 scallions (green parts sliced diagonally)
2 tbsp oil of choice for cooking meat (canola, grapeseed, peanut)
package of asian noodles of choice (i used soba but rice vermicelli noodles would be more authentic)
2 tbsp hoisin
1 tbsp sriracha sauce
1/4 cup water
1First make the marinade for the pork. Put fish sauce, honey, sugar, water, pepper, ginger, scallions, and garlic into a food processor or blender. Thinly slice the pork tenderloin into small strips and place into a glass bowl with the blended marinade. Cover and refrigerate for up to 4 hours if possible - but at least 45 minutes.
2While the pork is marinating prepare the toppings. Cut carrots into small matchstick pieces about 2" long. Cut daikon into similar size pieces. Take the green part of 3 scallions and cut into small pieces diagonally.
3Next pickle the daikon in the pickling liquid. Bring the water, vinegar, salt, and sugar to a slow boil in a small sauce pan just long enough to dissolve the salt and sugar. Pour the pickling liquid over the daikon in small bowl and then place in the fridge to chill.
4When the meat is done marinating start to boil water in a small pot for the noodles and begin cooking the noodles following the instructions on the package
5Heat up a cast iron pan or a nice solid bottom saute pan on medium-high heat. Remove the pork from the marinade and reserve the marinade liquid for later. Sear the thin slices of pork with oil of your choice in the pan to develop a nice caramelized exterior. Don't cook too long as the pieces should cook very quickly since they are so thin. Cook the meat in batches so you don't crowd the pan. Place the done pieces on a plate to rest.
6When you are done cooking the meat deglaze the pan with the reserved marinade and add the hoisin, sriracha, and water. Let this sauce come to a boil and then simmer until slightly reduced, about 5 minutes.
7To assemble the bowl put the noodles in the bottom and spoon over some of the sauce on the noodles (not too much because the sauce is very bold). Place the pieces of meat, the pickled daikon, carrots, and diced scallions on top. Top with cilantro or appropriate herbs of your choice (I used cilantro and Japanese parsley, mint would also work). Enjoy!
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