One of my favorite things to order at a Vietnamese restaurant is the pork vermicelli bowls. The pork is incredibly flavorful and the combination of textures (cold noodles, hot pork, crunchy bean sprouts and peanuts) and tastes (pickled carrots and cucumber, marinated and grilled pork, herby cilantro, tangy dressing). Mmmm! I’m getting hungry again just writing about it. Good thing there are some leftovers!
I got this recipe from Culinary Chronicles except I used a pork tenderloin because I had started out thinking to follow a recipe from Cooking Light and then switched. It was not “hard” but there are a lot of steps. Definitely worth the effort!
The chili paste took me a while to find and I saw two different kinds of rice noodles, neither of which were labeled vermicelli.
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