My mom and I love pork vermicelli bowls. They are our favorite dish to get at local Vietnamese restaurants. We would go so often in Katy, TX that we became friends with the local staff. It seemed only fitting to make my very own wild pork vermicelli bowl!
I know a lot of people can find wild pigs scary to work with. Something that I have tried to do in my culinary adventure with wild pork is use it in flavorful dishes. When I think of flavorful tasty cuisines the first one that comes to mind is Asian! I’ve tried it in vermicelli bowls, dumplings, and even in bao. Each time has been a hit, so if you’re a little hesitant I’d say to start with any of these recipes!
Another thing I’ve seen in my wild game studies is people sometimes use words interchangeably and information can be lost in translation. Everyone knows what a backstrap is on a deer and most people know what the tenderloin is. You’ve probably heard the term “loin” thrown out a lot too especially when it comes to pork. The loin and the backstrap are the same thing. They are both the stretch of meat that runs along both sides of the spine of an animal. The loin is a tasty lean cut of meat and what I used for this recipe. If you’d rather use the front shoulder that’d be great too, but I wanted to try it with a cut that had no scent glands in it. I hope you enjoy this recipe and leave a comment down below if you do!
Wild Pork Vermicelli Bowl
Equipment
Ingredients
- 1 Shallot
- 2 garlic cloves
- 1/4 C Sugar
- 1 T fish sauce
- 1 1-inch piece of ginger peeled
- 1 tsp pepper
- 3 T neutral cooking oil I used canola
- 1/2 T thick soy sauce
- 1 4-inch piece of lemon grass quartered
- 1 serrano pepper halved and deseeded
- 1 lb Wild Pork Tenderloin
Toppings
- Vietnamese Pickled Carrot & Daikon Radish Mix
- Green leaf lettuce
- Cilantro
- English cucumbers
- Mung bean sprouts
- Crushed unsalted peanuts
- Vietnamese Dipping Fish Sauce
- 1-2 packages Rice Noodles
- Egg Rolls
Instructions
- Combine first 8 ingredients in a food processor until minced and mixed.
- Slice pork into 1/4 inch thick or smaller slices. Freezing the pork slightly, before cutting, can make getting thinner slices easier.
- Combine mixture and pork in a ziplock bag. Add lemon grass and Serrano pepper. Seal and marinate in refrigerator over night. Shake the bag a few times if you remember to help marinade coat pork well.
- When ready to cook, cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
- Preheat grill to high heat. I use a grill tray on the flat side to keep the grill clean and let the meat cook in the juices.
- Remove pork from marinade with careful focus to get rid of lemon grass.
- Place meat on grill tray coated with cooking spray. Grill ~2-3 minutes each side until thoroughly cooked and slightly charred.
- Prepare bowl with lettuce, mung beans, vermicelli in bottom and the rest of the topping and pork on the top and ENJOY!
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