GRAND RAPIDS, Mich. — Just because it's healthy doesn't mean it needs to be boring. Chef Mark Kingshott took us to Vietnam with a delicious grilled pork "noodle" bowl.

Vietnamese Grilled Pork and “Noodle” Bowl

Ingredients:

  • 1 lb pork loin or pork tenderloin
  • 4 cloves of garlic
  • 2 medium shallots
  • 2 TB honey
  • 2 TB sesame oil
  • 2 TB aminos
  • 1 TB fish sauce
  • ½ tsp cracked black pepper
  • 2 medium zucchini
  • ¼ cup salted and roasted cashews
  • ½ an English cucumber, sliced thin
  • Fresh Mint
  • Fresh Basil
  • 1 medium carrot
  • 1 medium daikon radish
  • 1/2 cup rice vinegar
  • Juice of 2 lime
  • 1 tsp salt
  • 3 scallions sliced
  • Bibb Lettuce
  • Nuoc Cham
  • ½ cup water
  • 3 TB fish sauce
  • 2 tsp Honey
  • Juice of 1 lime
  • 1 TB rice vinegar
  • ½ TB chili flakes

Directions:

  1. Cut pork into thin strips, place in a bowl or ziplock bag.
  2. In a food processor, place garlic, shallots, honey, sesame oil and aminos.
  3. Blend until smooth. Pour over pork and chill for 1 hour to overnight.
  4. In a small bowl, mix all ingredients for Nuoc Cham, set aside in fridge until needed.
  5. In another bowl, add rice vinegar, lime juice and ½ tsp of salt.
  6. Mix with a whisk.
  7. Peel carrot and daikon radish, cut into thin matchsticks.
  8. Place in the bowl of rice vinegar and lime juice, mix and let pickle for 1 hour. Set aside.
  9. With a mandolin or Chinese spiralizer, cut zucchini into noodle-like ribbons.
  10. Heat a saute pan, add a splash of olive oil in a medium hot pan.
  11. Add zucchini and saute until it just begins to wilt.
  12. Remove from heat and set aside.
  13. Remove pork from fridge, heat a grill pan, saute pan or grill on medium to high heat.
  14. Drain pork into a colander then cook until meat is cooked through.
  15. While pork is cooking, set up 4 bowls, place 1 to 2 leaves of bibb lettuce.
  16. Take 1 bunch of mint and 1 bunch of basil and rough chop it.
  17. Place in evenly to each bowl. Add zucchini “noodles."
  18. Drain carrots and daikon, add to each bowl.
  19. Once pork is cooked, add to bowls.
  20. Use nuoc cham as desired over bowls.

To learn more about Mark Kingshott, click here.

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