Grilled Pork Noodles
Notes: Up to 1 day ahead, thread marinated pork slices onto skewers; cover and chill.
Yield: Makes 6 servings
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Amount per serving
- Calories: 676
- Calories from fat: 21%
- Protein: 32g
- Fat: 16g
- Saturated fat: 4.2g
- Carbohydrate: 103g
- Fiber: 2.2g
- Sodium: 1285mg
- Cholesterol: 68mg
- 2 stalks (about 3/4 oz. total) fresh lemon grass
- 2 cloves garlic
- 1/2 cup sliced onion
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1/4 cup honey
- 1 teaspoon pepper
- 1 1/2 pounds boned center-cut pork loin
- 1 pound dried rice noodles (maifun, rice sticks, or rice vermicelli)
- 6 ounces red-leaf lettuce, crisped and torn into bite-size pieces
- 4 cups (1/2 lb.) bean sprouts, rinsed and drained
- 12 mint sprigs
- 12 cilantro sprigs
- 1/2 cup crushed or finely chopped roasted, salted peanuts
- About 1 cup sweet and sour fish sauce
- 1. Soak 6 to 12 thin wood skewers (8 to 10 in. long) in water at least 15 minutes.
- 2. Meanwhile, trim off and discard tough tops and root ends of lemon grass. Remove and discard tough outer layers of stalks until you reach tender inner part. Cut tender part into 1/4-inch pieces.
- 3. In a blender, combine lemon grass, garlic, onion, oyster sauce, hoisin, soy, honey, and pepper; whirl until finely ground and soupy.
- 4. Trim and discard fat from pork. Slice meat across grain as thin as possible, then slice into about 1-inch-wide strips. Coat pork slices with lemon grass mixture.
- 5. Weave wood skewers in and out of meat strips, down the center, at 1-inch intervals. Loosely push meat together so it bunches up, filling skewers equally.
- 6. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add rice noodles and cook until they are barely tender to bite, 3 to 5 minutes. Drain, then immerse the hot noodles in cold water. Let stand until cool, then drain.
- 7. Divide lettuce, bean sprouts, and mint and cilantro sprigs among 6 wide soup bowls. Mound equal portions of noodles in the bowls.
- 8. Place pork on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); cover gas grill. Cook pork, turning to brown the meat on all sides, 6 to 8 minutes total.
- 9. Place skewers of meat on noodles in bowls. Sprinkle with peanuts. Push meat off skewers and eat with condiments in bowl, adding sweet and sour fish sauce to taste.
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