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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork skirt (/Diaphragm)
- 2 lemon grass (sliced thin)
- 1/4 cup shallots (sliced)
- 4 cloves garlic (chopped)
- 1/3 cup brown sugar
- 1/3 cup fish sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. vegetable oil
- 1 cup cucumber (sliced)
- 1 bunch mint
- 1/2 cup peanuts (roasted and chopped)
- 1 cup Nuoc Chom
- 1 cup carrots (julienne)
- 1 cup daikon (julienne)
- 1 Tbsp. kosher salt
- 1/4 cup sugar
- 1 cup water
- 1/2 cup rice vinegar
- 2 Tbsp. cilantro (chopped)
- 1 pkg. rice noodles
- 1/2 cup hot water
- 1/4 cup sugar
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1 tsp. garlic (minced)
- 1/2 serrano chile (minced)
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Directions
- Put ingredients for pork marinade in food processor and blend until smooth.Rub on pork and refrigerate for 1 hour.
- Cook rice noodles according to package and reserve cold.
- Combine all pickling ingredients and whisk until dissolved.Pour half over carrots and other half over daikon and marinate for 1 hour.
- For Nuoc Chom, combine all ingredients and whisk until dissolved.
- Grill pork over high heat until internal temperature reaches 145F, let rest and slice.Top noodles and garnish.
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