The season for outdoor grilling and healthy veggies has arrived – and you are going to need a great recipe to pair with your favorite organically-grown wine!

Our recipe for grilled pork vermicelli bowls combines classic Vietnamese flavors with milder heat and fragrant herbal notes. We recommend enjoying it with our Equinox Red. The medium-body and juicy red and black fruit characteristics of Equinox are a perfect match for the sweet and smoky notes of the grilled pork.

The pork should be marinated at least an hour in advance, so prep early. Then, pour a glass, fire up the grill and enjoy!

Grilled Pork Vermicelli Bowl

Servings: 6

Ingredients

For the pork:

• 2 lbs. boneless pork shoulder, thinly sliced
• 1/3 cup coconut sugar, divided
• ¼ cup fish sauce, divided
• 1 ½ tablespoons tamari
• 3 tablespoons avocado oil
• 2 garlic cloves, chopped
• 1 shallot, chopped

For the bowls:

• 1- 10 ounce box rice vermicelli noodles (thin rice noodles)
• 2 cups Persian cucumbers, sliced into half moons
• 2 cups shredded carrots
• ¾ cup fresh cilantro, leaves roughly torn
• ¼ fresh mint, leaves roughly torn
• 3 stalks green onion, thinly sliced
• ½ cup chopped peanuts

Sauce:

• Rest of coconut sugar (1/6 cup)
• Rest of fish sauce (1/8 cup)
• ¾ cup water
• ¼ cup rice vinegar
• 2-3 tablespoons fresh lime juice (about the juice of 1 lime)

Instructions