Lemongrass Pork Chop Vermicelli/Rice
Are you looking for a simple nutritious recipe with a Vietnamese taste? This adapted lemongrass pork chop recipe is perfect for you. This recipe celebrates the classic taste with few keys ingredients (lemongrass, fish sauce, shallot and garlic).
Recipe
Serves: 2
Time: 30 minutes + marinating time
Skill required: chopping, mixing, frying, boiling
Equipment: knife, chopping board, zip-lock bag, 1 small bowl for dressing, saucepan for rice/vermicelli, serving bowls
Ingredient list
Marinated pork chop:
2x 100g pork loin
1/2 stalk lemongrass (chopped)
1 clove garlic
1/2 shallot
1tbsp fish sauce
salt and pepper
Dressing:
2tsp sugar
1/2 lime juice
2tsp fish sauce
4tbsp hot water
chilli
1tsp minced garlic
Other ingredients:
2 serves vermicelli/bánh hỏi/rice/mixed grains
100g lettuce (thinly sliced)
1/2 cucumber (thinly sliced)
Methods
Marinating pork chop:
1.Combine all ingredients from lemongrass to fish sauce, or optionally blend into a paste using a blender/pestle and mortar.
2. In a zip-lock bag, mix the marinade and pork chop. Marinate for at least 30 minutes or overnight. Store well in the fridge for up to a week.
Dressing:
3. In a bowl, mix sugar and hot water until all sugar dissolves, then add all other ingredients. - Store well in the fridge for up to a month.
Finish the meal:
4. Prepare rice or vermicelli as per package instruction.
5. On medium heat, pan fry/grill pork chop until fully cooked (about 3-5 minutes each side).
6. Plate vermicelli first, top with pork chop, lettuce and cucumber, serve the sauce at side and add in as your liking.
Dietitian’s Tips
For a shorter marination time, finely chop/blend the marinade (step 1). It can be stored in the fridge for up to 5 days
Marinade works well with pork chop, firm tofu and tempeh
Customise your meal with your favourite salad leaves
Adjust proportion of protein, carbohydrates and vegetables to modify nutrition content based on own needs