Vietnamese Noodle Salad with Honey Garlic Pork Chops – Fire & Smoke Society

Name: Vietnamese Noodle Salad with Honey Garlic Pork Chops – Fire & Smoke Society
Total time: 15 min
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

fireandsmokesociety.com

Combine Honey Garlic with fresh ginger, shallots, fish sauce and brown sugar, and you have a fragrant, Vietnamese-inspired marinade for pork chops.

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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
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