Vietnamese🍜 Noodles & pasta

Char Siu Pork Noodle Salad Bowl

Name: Char Siu Pork Noodle Salad Bowl
Total time: 45 min
Cuisine: Vietnamese
Ingredients: ~150 g Vietnamese rice noodles (thicker variety); ~1 carrot (pre-cut); ~½ cucumber; ~1½ tbsp sugar; ~½ tsp salt; ~2 tbsp vinegar; ~200 g ground pork; ~2 tbsp oyster sauce; ~2 tbsp oil; ~1 fresh red chilli; ~3 cloves garlic; ~3 tbsp Vietnamese fish sauce; ~¼ cups mint leaves; ~¼ cups Thai basil; ~¼ cups coriander leaves; ~3 tbsp fried shallots

⏱ 45 min

A quick weeknight noodle salad bowl featuring a cheat's version of char siu pork made with oyster sauce and ground pork, served with pickled vegetables, fresh herbs, and a classic Vietnamese fish sauce dressing. This dish combines the best of Vietnamese and Chinese BBQ flavours.

Adapted from a video by Marion Grasby

My Chinese BBQ Pork Cheat! | Weeknight Noodle Salad Bowl | Marion's Kitchen

Watch on YouTube

Ingredients

Vietnamese rice noodles (thicker variety)~150 gest.
carrot (pre-cut)~1est.
cucumber~½est.
sugarfor pickling vegetables and dressing~1½ tbspest.
salt~½ tspest.
vinegar~2 tbspest.
ground porkfatty cuts preferred for better flavour~200 gest.
oyster sauce~2 tbspest.
oilfor pan-frying pork~2 tbspest.

Steps

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1
Prepare the pickled vegetables by combining pre-cut carrot and cucumber with sugar, salt, and vinegar in a bowl. Mix well and let the vegetables marinate while you prepare the other components.
2
Prepare the rice noodles by soaking them in water for 15-20 minutes until they become soft and pliable but are not yet fully cooked.
3
Cook the soaked noodles in boiling water for 6-8 minutes until tender, stirring frequently to prevent sticking. Drain well and rinse with cold water to stop the cooking process.
4
Place the cooked noodles directly into your serving bowl. They may firm up slightly, but will loosen and become juicy once the dressing is added later.
5
Prepare the pork by combining oyster sauce with ground pork and a pinch of salt, mixing well.
6
Heat a sturdy pan (such as carbon steel or stainless steel) with oil over high heat until very hot.
7
Spoon small portions of the pork mixture into the hot pan and gently press down to create patties. Cook over high heat until the bottom is charred and caramelized. Flip and cook the other side until similarly charred. The pork should be loose and crumbly.
8
Make the dressing by combining fresh red chilli, garlic, fish sauce, sugar, and vinegar. Mix well until combined. (You can omit the lime juice if unavailable.)
9
Build the bowl by squeezing excess moisture from the pickled vegetables and arranging them over the noodles.
10
Layer fresh mint, Thai basil, and coriander leaves over the vegetables for a fragrant, herbaceous finish.
11
Top the bowl with the cooked char-edged pork and scatter fried shallots over the top for extra flavour and texture.
12
Drizzle the fish sauce dressing generously over the entire bowl and serve immediately.

Char Siu Pork Noodle Salad Bowl

Ingredients

Steps

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