MFW

Vietnamese Pork Belly Noodle Bowls with Sweet and Tangy Dressing

On a trip to Vietnam in 2015 to visit his daughter who was living there at the time, Trevor fell in love with the fresh and flavourful local cuisine. He often cooks up his own sensational takes on classic Vietnamese dishes and this one is no different. Bún thịt nướng is a popular Vietnamese dish of cold rice noodles topped with grilled pork, crunchy vegetables and fresh herbs. Trevor has put his own little spin on the dish by coating and frying the pork and we think that you are going to love it!

Serves 4

For the Pork

12 thickly sliced pork rashers
4 cups chicken stock
2 tablespoons ginger sliced
4 tablespoons fish sauce
4 cloves garlic crushed
1 stick lemongrass
½ cup cornflour
2 cups vegetable oil

For the Dressing

2 tablespoons lime juice
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons water
1 teaspoon crushed red chilli
1 teaspoon crushed ginger
1 teaspoon crushed garlic

For the Noodle Bowls

400g rice noodles, alternatively you can use black rice
1 small cucumber, sliced into batons
2 carrots, shredded
8 spring onions, sliced
1 small punnet mange tout
½ cup fresh mint leaves

Add the chicken stock, sliced ginger, fish sauce, crushed garlic, and lemongrass into a pot and bring it to the boil. Add in the pork, cover, and let it simmer for 30-40 minutes.

Prepare the rice noodles or black rice according to the instructions on the packaging and set aside to cool.

Add all the dressing ingredients to a bowl and whisk them together and set aside.

Once the pork rashers are cooked, allow them to cool and cut them into bite-sized pieces and toss them in the cornflour.

Heat the oil in a wok and fry the pork in batches until crispy. Drain the pieces on a paper towel.

Divide the noodles evenly between 4 bowls. Add in the vegetables and herbs and top with the pork. Pour over the dressing, serve and enjoy!

The subtle spiciness of the sauce and the richness of the pork call for a bold Chenin Blanc or a White Blend with a Viognier component. 

We paired ours with Lyngrove’s Platinum Old Bush Vines Chenin Blanc and it was delicious.



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