RECIPE BY:

Lillie Giang

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 700g pork (sliced)
  • 1 package rice vermicelli (small or medium thickness)
  • 4-6 fried spring rolls (optional)

MARINADE:

  • 3 tbsp shallots (minced)
  • 1.5 tbsp garlic (minced)
  • 1 lemongrass (finely sliced)
  • 1 tbsp Squid Brand Fish Sauce
  • ½ tbsp ABC Sweet Soy Sauce (kecap manis)
  • ¼ cup sugar
  • ½ tbsp pepper
  • 3 tbsp cooking oil

VEGETABLE SIDES:

  • ½ cup Thai mint leaves
  • 2 cups bean sprouts
  • Peanuts (toasted and crushed)
  • 1½ cup cucumber (julienned)
  • fried shallots
  • 1½ cup pickled daikon and carrots

NUOC CHAM SAUCE:

  • 1½ to 2 tbsp fresh lime or lemon juice
  • 2 tbsp Squid fish sauce
  • 2 tbsp sugar
  • garlic (finely chopped)
  • bird’s eye chilies (finely chopped)
  • 6 tbsp water

METHOD:

  • Slice the uncooked pork thinly, about 1.5cm.
  • Mix in the marinade with the pork. Mix until sugar is dissolved.
  • Marinate the meat for at least one hour, or leave overnight for better results.
  • Bake the pork at 180ºC for 10-15 mins, or until it is about 80% cooked. Finish cooking by broiling pork in the oven until a nice golden-brown colour develops, turning the pieces midway.

NUOC CHAM SAUCE:

  • Combine water and sugar in a bowl.
  • Add lime or lemon juice (adjust accordingly to taste)
  • Add fish sauce in increments (adjust accordingly to taste)
  • Top with garlic and chilies.

TO ASSEMBLE:

  • Assemble your bowl with cooked vermicelli noodles, vegetables, noodles, and garnish. You may pour the nuoc cham sauce on top or serve it in a separate bowl to pour in just before eating.

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