If you find yourself craving a lighter yet flavorful meal after all the heaviness of winter comfort food, you’ve come to the right spot! A rice vermicelli bowl with Vietnamese-style pork chops is a flavorful, low-fat option for a quick weeknight meal. Simply marinate the thin slices of boneless pork chops for 2-3 hours in a marinade made with fish sauce, tamari, and sugar.
The acidity in the fish sauce coupled with the slender slices of pork allow them to cook so quickly that you can simultaneously work on the rice vermicelli and be done with the main components of this dish at the same time. Pro-tip: have the slices of jalapenos, cucumbers, carrots, lime wedges, and all of your herbs picked and prepared beforehand so that you are complete with half the tasks by the time you get to cooking. The nước chấm sauce can also be made in advance and be kept in the fridge until ready to serve. Unleash your inner chef and let your weeknight dinner routine be fun with flavors that pop! A low calorie meal does not have to be boring nor bland.
Vietnamese-Style Pork Chops with Rice Vermicelli (Kelly Torres photo)
Vietnamese-Style Pork Chops with Rice Vermicelli
Yields 4 servings
Ingredients for the pork vermicelli:
1 package rice vermicelli
1 tbsp sesame oil
1 1/2 – 2 pounds boneless pork chops, thinly sliced
2 tbsp fish sauce
2 tbsp tamari
3 tbsp sugar
3 tbsp water (optional, to dilute if necessary)
1 jalapeno, thinly sliced, as garnish
Shredded carrots, as garnish
Thinly sliced cucumbers, as garnish
Lime wedges, as garnish
Mint, as garnish
Basil, as garnish
Cilantro, as garnish
Ingredients for basic Nước chấm sauce:
1/2 cup lime juice
1/3 cup fish sauce
3 tbsp sugar
2 thinly sliced bird’s eye chili (or pinch of red chili flakes)
Instructions:
Follow instructions on the back of the rice vermicelli noodles package. Shock in cold water. Add a few tiny drops of sesame oil and mix thoroughly. Transfer to the refrigerator until ready to serve.
In a bowl, add the fish sauce, tamari, and sugar. Stir until the sugar dissolves. Taste and adjust seasoning with water, if necessary. You can also add more of the other ingredients to your desired taste. Add the thinly sliced boneless pork chops and thoroughly coat. Marinate in the refrigerator for 2 – 3 hours.
In another bowl, add all of the ingredients to the basic Nước chấm sauce. You can add minced garlic to this sauce, if desired. You can also use palm sugar for a better taste, but granulated white sugar works perfectly fine. Set aside.
In a nonstick skillet, sear the marinated pork chops until browned on both sides, approximately 3 – 4 minutes per side, or until a thermometer reads 165 degrees F.
Assembly:
Place the desired amount of chilled or room temperature rice vermicelli into serving bowls. Add a few tablespoons of the basic Nước chấm sauce to the rice vermicelli and toss gently in the sauce. Top with Vietnamese-style pork chops and frame the bowl with the garnishes. Enjoy!