Cool, crisp and delicious, this vermicelli bowl is the perfect summer dish – and a great way to use up any leftover pork belly from our Miso Marinated Pork Belly, Lettuce and Tomato Sandwiches.
WARNING: Objects in bowl are much more filling than they appear.
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- Pork belly leftovers
- 1 egg per person
- 3 carrots, shaved
- 1 cucumber, shaved
- Pickled red onions
- 1 pack rice vermicelli noodles
- 1/3 cup basil, chiffonade
- 1/3 cup cilantro leaves
- 1/3 cup mint, chopped
- 1/3 cup peanuts, chopped
- 1/3 cup rice vinegar
- 1/4 cup toasted sesame oil
- 3 tbsp honey
- 2 tbsp fish sauce
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp salt
- 1/2 tsp red pepper flake
- Extra virgin olive oil
Add a drizzle of olive oil to a saute pan over medium heat.
Add leftover pork belly chunks from the Miso Marinated PBLTs.
Saute until brown on both sides and heated through.
In a small pan, whisk together vinegar, honey, fish sauce, garlic, ginger, salt and pepper flakes.
Bring to a simmer over medium heat and cook until slightly thickened and warmed through. This should take about 5 minutes.
Stir in sesame oil.
Remove from heat and set aside.
Cook your vermicelli noodles according to package directions.
Strain and run under cold water to cool.
In a small skillet, cook an over-easy egg for each bowl.
It’s time to assemble your bowls!
Start with a handful of vermicelli noodles.
Drizzle generously with the sauce you made earlier.
Top with a few pieces of the warm, tender pork belly.
Add the over-easy egg.
Generously drizzle everything with Sriracha.
Scatter red onion on top of bowl.
Pile on shaved carrots, cucumbers and herbs.
Sprinkle with peanuts.
Recipe was inspired by the Vermicelli Salad with Pickled Red Onion recipe from Magnolia Table. For the original recipe, check out Joanna Gaines’ 2nd Volume of Recipes for Gatherings – shiplap not included.