Cinnamon Pork Belly Vermicelli Bowls
These pork belly vermicelli bowls are simple to make and refreshing to eat during warmer months. The pork belly is marinated in honey, fish sauce, and cinnamon, and served with vermicelli noodles, fresh vegetables, and Vietnamese dipping sauce.
Servings: 4 people
- ¾ lb pork belly thinly sliced
- 1 tbsp honey
- 1 tsp white pepper
- 1 tbsp fish sauce
- ½ tsp ground cinnamon
- 1 stalk lemongrass
- ½ cup vegetable oil
- 1 package vermicelli noodles boiled
- 1 head lettuce
- mint to taste
- 1 carrot julienned
- 1/2 cup Vietnamese dipping sauce search "nuoc cham" for recipe
Combine all the ingredients through vegetable oil in a large bowl. Let the pork belly marinate for 1 hour or over night.
Cook the pork belly over medium high heat until both sides are brown (about 2-3 minutes per side).
Add some lettuce, mint, carrots, and vermicelli to a bowl. (Add as much or as little to your liking.) Top it with a few pieces of pork belly. Dress the vermicelli bowl with nuoc cham and serve.
Serving: 1bowl | Calories: 725kcal | Carbohydrates: 12g | Protein: 10g | Fat: 73g | Saturated Fat: 39g | Cholesterol: 61mg | Sodium: 405mg | Potassium: 436mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3224IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg