Recipe of Vietnamese Grilled Pork And Rice Vermicelli Noodle Bowl

T's Smoky Noodle Bowl

This recipe for vietnamese grilled pork & rice vermicelli noodles is slightly adapted from what i learned in class since a couple of the ingredients my instructor used aren't readily available in the states.

Recipe Summary T's Smoky Noodle Bowl

Awesome smoky noodle bowl. You will be drinking the broth when the noodles are all gone.

Ingredients | Vietnamese Grilled Pork And Rice Vermicelli Noodle Bowl

4 cups chicken broth

1 (14 ounce) can coconut milk

2 ears corn, kernels cut from the cob

¼ cup soy sauce

2 tablespoons fried garlic chile oil

1 tablespoon smoked paprika

1 tablespoon sriracha hot sauce

1 tablespoon honey

4 cloves garlic, grated

1 cube chicken bouillon

1 teaspoon red pepper flakes

1 teaspoon cracked black pepper

½ teaspoon seasoned salt

3 ounces fresh udon noodles, or more to taste

1 pound shrimp

Directions

Combine chicken broth, coconut milk, corn, soy sauce, chile oil, paprika, sriracha hot sauce, honey, garlic, chicken bouillon, red pepper flakes, cracked black pepper, and seasoned salt in a pot; bring to a boil. Add noodles and cook until heated through, 1 to 2 minutes. Add shrimp and cook until cooked through, 3 to 5 minutes. Serve in a big ramen bowl.

If you use low-sodium chicken broth and soy sauce, you may need to add a 1/2 teaspoon salt.

Substitute veal broth for chicken broth, chicken for shrimp, canned corn for fresh corn, ramen noodles for udon noodles, and/or 1 tablespoon garlic powder for fresh garlic, if desired.

Info | Vietnamese Grilled Pork And Rice Vermicelli Noodle Bowl

prep: 15 mins cook: 15 mins total: 30 mins Servings: 3 Yield: 3 big ramen bowls

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