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vietnamese

Hanoi Style Grilled Pork with Rice Vermicelli and Herbs

This grilled dish pairs pork shoulder, thinly sliced with rice vermicelli, dry, mixed fresh herbs and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
62 g Carbohydrates
28 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 149g pork shoulder, thinly sliced 352 kcal
  • 58g rice vermicelli, dry 215 kcal
  • 15g fish sauce 5 kcal
  • 7g brown sugar 27 kcal
  • 12g lemongrass, minced 4 kcal
  • 8g garlic, minced 12 kcal
  • 25g mixed fresh herbs (mint, basil, cilantro) 9 kcal
  • 66g bean sprouts 20 kcal
  • 25g lime wedges 8 kcal

Cooking instructions

  1. rice vermicelli
    Soak the rice vermicelli in hot water until tender, then drain well and set aside.
  2. pork shoulderfish saucebrown sugarlemongrassgarlic
    Slice the pork shoulder thinly. In a bowl, mix fish sauce, brown sugar, minced garlic, and minced lemongrass. Toss pork in the marinade and rest 15 minutes.
  3. pork shoulder
    Heat a grill pan or skillet over medium-high. Cook pork in a single layer until browned and cooked through, 2 to 3 minutes per side.
  4. pork shoulderrice vermicellimixed fresh herbs (mintbean sprouts
    Divide vermicelli into a bowl. Top with grilled pork, bean sprouts, and mixed herbs.
  5. lime wedges
    Serve with lime wedges to squeeze over and spoon extra pan juices over the noodles.

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