Vietnamese Noodle Salad with Grilled Pork Chops

• Meat

  • 4 Pork chops, bone in

• Produce

  • 1 Carrot, medium
  • 1/2 cup Cilantro
  • 1 Cucumber, small
  • 3 cloves Garlic
  • 1 Lime
  • 2 cups Mung bean sprouts
  • 1 Onion, medium
  • 1 Red chili

• Condiments

  • 7/16 cup Fish sauce
  • 3 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 12 oz Rice vermicelli noodles, dried

• Baking & Spices

  • 1/2 tbsp Cornstarch
  • 1 tbsp Flour
  • 3 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice vinegar or white vinegar
  • 1/2 tsp Sesame oil
  • 1 Vegetable oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine or dry sherry

• Liquids

  • 1/2 cup Water

Found on thewoksoflife.com

Description

Ingredients

• 3 cloves garlic, minced
• 1 lime, juiced
• 2 tablespoons rice vinegar or white vinegar
• ¼ cup fish sauce
• 3 tablespoons sugar
• 1 red chili, de-seeded and sliced (or substitute 2 teaspoons chili garlic sauce or Sriracha)
• ½ cup cold water
• 3 tablespoons low sodium soy sauce
• 3 tablespoons fish sauce
• ½ teaspoon sesame oil
• ½ tablespoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 4 bone-in pork chops
• vegetable oil
• 1 medium onion, thinly sliced
• 1 tablespoon flour
• 12 oz. dried rice vermicelli noodles, prepared according to package directions
• 1 small cucumber, julienned
• 1 medium carrot, julienned
• 2 cups mung bean sprouts
• ½ cup cilantro, mint, and/or thai basil leaves

Directions

• Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
• Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
• Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the nuoc cham sauce.