Vietnamese pork and noodles

Preparation

1. Slice the pork to approx 1cm thick
2. Top, tail and chop the onion, then microwave for 2-3 minutes to soften
3. Blitz the onion and the other marinade ingredients in a blender until smooth
4. Pour the marinade into a non-reactive bowl and add the pork
5. Marinade for at least 1 hour and ideally up to 24 hours
6. Finely dice the herbs
7. Prepare the nuoc cham if you don't already have some
8. Soften the vermicelli. either 3 minutes in boiling water or around 5 minutes in the hottest water your tap can provide (which should be at least 60C)
9. Grill the pork - use a meat thermometer if possible. pork needs to reach at least 63°C and then have a 2-3 minute rest
10. Put the noodles into a bowl, add the gerb garnish and then top with the pork

Notes

Ingredients

• 650g pork shoulder
• 225g vermicelli
• Marinade
• 1 onion
• 1tbsp lemongrass paste
• 1tbsp sesame seeds
• 2 cloves garlic
• 1tbsp honey
• 1tsp sesame oil
• 3tbsp fish sauce
• 2tbsp oil
• ½ tsp black pepper
• Garnish
• 2tbsp fresh mint
• 2tbsp fresh coriander
• 2tbsp fresh basil
• Nuoc cham

Equipment

Nutritional Facts

• Serving size: 291.4g
• (20% / 25%)   Calories: 499kcal
• (29%)Total fat: 16g
• (16%)   Saturated fat: 3.1g
• (29%)   Unsaturated fat: 10.2g
•     Mono: 7.9g
•     Poly: 2.3g
• (41%)   Cholesterol: 124mg
•   Trans Fat: 0g
• (13%)Total carbohydrates: 38g
•   Starch: 0g
• (17%)   Sugars: 5.1g
•     Sucrose: 0.7g
•     Glucose: 1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.8g
•     Galactose: 0g
• (13%)   Fibre: 3.3g
• (88%)Protein: 44g
• Salts
• (57%)   Sodium: 1.1g
• (24%)   Potassium: 833mg