Pork shabu shabu somen made with 'Nuoc Cham', perfect for summer. This versatile Vietnamese dipping sauce is based on fish sauce, with a deep flavor profile that balances sweet, spicy, sour, and salty notes. It's quick to make and sure to get even somen-haters hooked.
Ingredients
Main Ingredients (2 servings)
- Somen Noodles 2-3 bundles
- Pork Shabu Shabu Meat 150g
- Cilantro 1 bunch
- Garlic, thinly sliced 1 clove
- Red Chili Pepper, finely chopped 1-2
Seasonings
- [A] Fish Sauce 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Sugar 1 tbsp
- [A] Vinegar 1 tbsp
- [A] Lemon Juice 1 tbsp
Steps
- In a bowl, add Fish Sauce 1 tbsp and Soy Sauce 1 tbsp.
- Add Garlic, thinly sliced 1 clove.
- Add Sugar 1 tbsp.
- Add Vinegar 1 tbsp.
- Add Lemon Juice 1 tbsp.
- Add Red Chili Pepper, finely chopped 1-2 and mix to make Nuoc Cham. The tip is to eat the garlic with it! It's also delicious for dipping sashimi.
- Boil water in a pot, then reduce heat slightly. Briefly cook Pork Shabu Shabu Meat 150g until it changes color, then immediately remove. The tip is to cook the meat quickly to prevent it from becoming tough.
- Bring the water used for cooking the pork back to a boil, and cook Somen Noodles 2-3 bundles according to package directions. The tip is to cook the somen in the pork-infused water for added flavor. You can change the water if you prefer.
- Rinse the cooked somen noodles thoroughly in cold water and drain well.
- Arrange the somen noodles in a serving bowl and top with the cooked pork.
- Garnish with Cilantro 1 bunch, if desired.
- Pour the prepared Nuoc Cham over the top and serve. Enjoy!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。