Vietnamese Noodle Salad with Honey Garlic Chops

Name: Vietnamese Noodle Salad with Honey Garlic Chops
Cook time: 15 min
Total time: 15 min
Yield: 4-6
Ingredients: 3 tablespoons Honey Garlic seasoning; 3 tablespoons light brown sugar; 2 shallots, thinly sliced; 2 garlic cloves, peeled, smashed and sliced; One 1-inch piece of ginger, peeled and coarsely chopped; ¼ cup fish sauce; 2 tablespoons soy sauce; 2 tablespoons vegetable oil, plus more for drizzling; 1 tablespoon cornstarch; 6-8 thin-cut pork chops (approx. 1-1 ½ lbs); One 14-ounce package flat (linguine-shaped) rice noodles; 1 pound haricot verts or regular green beans; 1 cup lightly chopped fresh herbs (ideally a mix of mint, cilantro, and Thai basil); 1 cup thinly sliced Persian cucumbers (or seedless cukes); ½ cup roasted salted peanuts, coarsely chopped; Lime wedges, for serving; ½ cup freshly squeezed lime juice; ⅓ cup fish sauce; 2 tablespoons brown sugar; 6 tablespoons water; 1 clove garlic, minced; 1 Thai bird’s-eye chile, stemmed and finely chopped

Honey Garlic is one of our most versatile seasoning blends. Rub it on a pork shoulder cooked low and slow, and you’ll taste classic sweet-and-savory Southern BBQ. Blend the seasoning with, say, chipotle peppers, red wine vinegar or lime juice and you’ll have a killer marinade for steak tacos. Combine Honey Garlic with fresh ginger, shallots, fish sauce and brown sugar, as we do in the following recipe, and you have a fragrant, Vietnamese-inspired marinade for pork chops. For the best results, grill the chops until they’re nicely charred and just cooked through. This quick-cooking feast can be served warm, at room temperature, or even cold–making it perfect for your summer repertoire.

Vietnamese Noodle Salad with Honey Garlic Chops

Rated 5.0 stars by 1 users

Servings

4-6

Cook Time

15 minutes

Don’t be daunted by the number of steps in this recipe; they come together quickly, and several can be made in advance. For instance the dressing or nuoc cham, can be made up to a week in advance. The chops can be marinated the day before you grill–and that additional time will provide incredible depth of flavor. And final results, sticky, sweet-and-savory chops, and an herby noodle salad are totally worth the effort.

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Ingredients

3 tablespoons Honey Garlic seasoning
3 tablespoons light brown sugar
2 shallots, thinly sliced
2 garlic cloves, peeled, smashed and sliced
One 1-inch piece of ginger, peeled and coarsely chopped
¼ cup fish sauce
2 tablespoons soy sauce
2 tablespoons vegetable oil, plus more for drizzling
1 tablespoon cornstarch
6-8 thin-cut pork chops (approx. 1-1 ½ lbs)
One 14-ounce package flat (linguine-shaped) rice noodles
1 pound haricot verts or regular green beans
1 cup lightly chopped fresh herbs (ideally a mix of mint, cilantro, and Thai basil)
1 cup thinly sliced Persian cucumbers (or seedless cukes)
½ cup roasted salted peanuts, coarsely chopped
Lime wedges, for serving

Nuoc Cham

½ cup freshly squeezed lime juice
⅓ cup fish sauce
2 tablespoons brown sugar
6 tablespoons water
1 clove garlic, minced
1 Thai bird’s-eye chile, stemmed and finely chopped

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Directions

Make the marinade

Place the Honey Garlic seasoning, brown sugar, shallots, garlic, and ginger in the bowl of a food processor and process into a rough paste. Use a rubber spatula to transfer the paste to a bowl and whisk in the fish sauce, soy sauce, vegetable oil, and cornstarch. Place the chops in a large sealable bag, pour in the marinade, press out excess air, and seal. Marinate the meat at room temperature for 30 minutes, or refrigerate up to a day in advance (remove the pork from the fridge 30 minutes before grilling).

Make the nuoc cham

In a small bowl, whisk together the lime juice, fish sauce, sugar, 6 tablespoons of water, the garlic and bird's-eye chile. The dressing will taste very pungent, but the noodles and pork will balance the sharp edges. Set the dressing aside or refrigerate for up to 1 week.

Cook the noodles, chops, and beans

When you’re ready to cook, prepare a charcoal grill for two-zone cooking and build a medium-high fire.
Bring a large pot of salted water to a boil, add the noodles, and cook according to package directions. Drain the noodles, rinse with cold water, and set aside to drain again.
Remove chops from marinade, allowing excess moisture to drain; discard marinade. Use a grill brush to clean the preheated grates. When the coals are glowing red and covered with a fine gray ash, place the chops over direct heat and grill for 3-4 minutes, turning frequently and rotating around the heat for even cooking, until they are nicely charred and just cooked through. Set meat aside to rest while you grill the green beans.
Place a grill skillet or basket over heat for 5 minutes. Toss the green beans with enough oil to lightly coat and pour them into the hot skillet. Cook the beans, shaking or tossing for 2-3 minutes, until nicely charred.
Place the noodles in a large serving platter and top with the pork (and its juices) and the charred green beans. Sprinkle with the herbs, cucumber, and peanuts, then drizzle everything with nuoc cham and serve with lime wedges.

Tags : Honey Garlic

categories : Recipes

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Vietnamese Noodle Salad with Honey Garlic Chops

Vietnamese Noodle Salad with Honey Garlic Chops

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