Vietnamese Style Pork Noodle Wraps | Outback Barbecues
Don’t be put off by the long ingredients list, the method is very simple. Thin strips of pork are briefly marinated in a sticky sauce & served in lettuce wraps.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.
Ingredients
- 800g trimmed pork shoulder, sliced into strips ½ cm thick (For the pork)
- 4 tablespoons brown sugar (For the pork)
- 50ml lime juice (For the pork)
- 3 tablespoons fish sauce (For the pork)
- 2 cloves garlic, grated or crushed (For the pork)
- 1 thumb ginger finely grated, stringy part discarded (For the pork)
- 150ml water (For the nuoc cham dipping sauce)
- 25g caster sugar (For the nuoc cham dipping sauce)
- 50ml lime juice (For the nuoc cham dipping sauce)
- 1-2 cloves garlic, finely chopped (For the nuoc cham dipping sauce)
- 1-2 birds eye chillies, finely chopped (or to taste) (For the nuoc cham dipping sauce)
- Little gem lettuce leaves (To serve)
- 1 nest rice noodles per person (To serve)
- A splash of sesame oil (To serve)
- Sliced spring onions (To serve)
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