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Kinda like Luke Nguyen’s Vietnamese Pork Noodles

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Light and fresh Vietnamese Pork Noodles with a marinade by Luke Nguyen.  Really easy and fast, perfect for a mid week dinner.

Kinda like Luke Nguyen's Vietnamese Pork Noodles | Kids Eat by Shanai

Luke Nguyen’s Vietnamese Pork Noodles

This has become a weekly staple in our house.  I buy a pork roast, cut off any skin and cook in the oven as crackle on its own, then slice the rest up and portion our for 4-5 dinners of Vietnamese Pork Noodles.  The marinade can be whipped up in just a couple of minutes, and yes it is ideal to marinate over night, but sometimes mine just gets 20 minutes while I cut up the cucumber and cook the rice noodles.  I loved this so much, I bought 10 packets of rice noodles, ready so we can have it every week for this whole school term.  It’s delicious for lunch the next day too.

Kinda like Luke Nguyen's Vietnamese Pork Noodles | Kids Eat by Shanai

It’s an easy dinner as the pork is served with a salad, so you can cut up the veg and cook the noodles ahead of time.  You could also add in carrot sticks or other veggies your kids like to eat.

Kinda like Luke Nguyen's Vietnamese Pork Noodles | Kids Eat by Shanai

STEP 1

Using a mortar and pestle, bash together the pepper, spring onion, garlic and sugar, then mix in the honey and fish sauce.  Pour over sliced pork and marinate.  I find it easiest to bash the peppercorns first, then add the spring onion and garlic and sprinkle over the sugar, the sugar helps to break down the onion and garlic.  Then mix through the liquid ingredients, save adding dishes by using a bowl.

Kinda like Luke Nguyen's Vietnamese Pork Noodles | Kids Eat by Shanai

STEP 2

Prepare your noodles and salad and any garnishes such as crushed nuts, chilli or mint leaves.  Then cook your pork in a really hot frypan or wok and serve!

Kinda like Luke Nguyen's Vietnamese Pork Noodles | Kids Eat by Shanai

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Luke Nguyen’s Vietnamese Pork Noodles

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Description

Pork marinated in spring onion, fish sauce, sugar and and honey served on a light noodle salad.

Ingredients

Scale

MARINADE

  • 1/2 teaspoon peppercorns
  • 6 spring onions, white part only
  • 2 cloves garlic, diced
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon honey

PORK

  • 1kg pork shoulder or leg, cut into bite sized pieces
  • 2 tablespoons rice bran oil
  • 1 packet rice noodles, cooked as per packet
  • 1 cucumber, sliced
  • 2 cups bean shoots
  • 6 spring onions, remaining green part from marinade, thinly sliced
  • 10 fresh mint leaves, thinly sliced
  • 1/2 cup crushed peanuts
  • sliced chilli, optional

Instructions

Place the peppercorns, spring onion, garlic and sugar into a mortar and pestle and bash until it becomes like a paste.  Add the remaining marinade ingredients and mix well to combine.  Place the pork in a glass bowl or dish, pour over marinade, toss to cover meat, then refrigerate overnight, or for at least 2 hours.

Cook the noodles as per packet instructions.

In a frypan over medium-high heat, add the oil and cook the pork in batches, until browned and cooked through.

Divide the noodles among bowls, top with cucumber, bean shoots, mint then pork.  Top with crushed peanuts and chilli, if using and serve.

Notes

The first time I made this my meat only marinated for 20 minutes and still turned out amazing.

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