Steps:
- 1. In a large bowl, mix together the pork, shallots or scallions, garlic, chile peppers, sugar, fish sauce, lime juice, salt and pepper. Set aside to marinate for 15-30 minutes. 2. Bring a large saucepan of water to boil. Add the carrots and blanch for about 30 seconds. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking. 3. Place the rice vermicelli in a heat-proof bowl and pour the boiling water over them. Let them set for 5-8 minutes until softened through. Drain, rinse in cold water and set aside. 4. Heat the oil in a sauté pan or wok over medium-high flame. Remove the pork from its marinade and sauté quickly until just cooked through, about 2 minutes. Remove from heat. 5. Add equal amounts of the carrots, sprouts and lettuce to each 2 or 3 deep serving bowls. Place equal amounts of rice noodles on top of the vegetables. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way. Place the sliced cucumber neatly over another 1/3 of the noodles. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles. 6. Sprinkle peanuts over each dish and serve with nuoc cham to pour over the noodles to taste.
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