My latest craving is nothing but Vietnamese food, so this was my attempt at making it at home. So yummy!
Vietnamese Cold Pork Chop Noodles (bun)
serves 4
For pickled carrots/daikon:
1 cup distilled white vinegar
1/2 cup white sugar
2 small carrots, peeled and cut into matchsticks
1 small daikon radish, peeled and cut into matchsticks
1 tbsp fresh cilantro, chopped
1 thai chile pepper, seeded and chopped (optional)
For pork chops:
1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tbsp unseasoned rice vinegar
1 tsp freshly ground black pepper (optional)
4 1" thick-cut bone-in pork chops, (2.5 lbs total)
1 tbsp vegetable oil
kosher salt
For nuoc cham sauce:
6 tbsp fresh lime juice (3 limes)
3 tbsp fish sauce
1/4 cup sugar
1/2 cup warm water
1 garlic clove, forced through a garlic press or smashed, and finely minced
2 small, thin fresh red or green chiles, seeded and chopped (optional)
For noodles:
1/2 head lettuce, sliced thinly
1/2 cucumber, sliced
1/2 bunch cilantro, chopped
1/2 bunch scallions, chopped
1/2 cup peanuts, chopped
8 oz. white vermicelli noodles (rice sticks)
Prepare pickled vegetables: Heat vinegar and sugar in saucepan over low heat until sugar is dissolved. Remove from heat and refrigerate to cool. Place daikon and carrot in glass jar with the cilantro and optional chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.
Prepare pork chops:
Whisk shallot, brown sugar, fish sauce, vinegar and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add in marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, for 20 mins, or refrigerate if not cooking until later.
Prepare nuoc cham sauce: Combine all ingredients in a jar until sugar is dissolved.
Cook pork chops:
Remove pork chops from marinade, scraping off excess. Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 mins per side. Let pork chops rest 10 minutes before serving. Slice into thin pieces to place on top of noodles.
Cook noodles:
Boil 3 quarts of water, add noodles and cook for 3 mins. Drain and rinse with cold water.
Assemble noodle bowl: Place toppings, slices of pork chop, and pickled vegetables on top of noodles. Pour 1-2 tbsp of nuoc cham sauce over, and mix to combine. Enjoy!
