Lemongrass Pork Rice Noodle Bowls
Caramelized lemongrass pork over cool rice vermicelli with crisp cucumber, carrot, fresh herbs, peanuts and a tangy lime-fish sauce dressing. A fresh, filling Vietnamese-style bowl in 40 minutes.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Slicing the pork while it is half frozen makes thin, even pieces. Use only the pale, tender inside of the lemongrass stalks, and mince them very fine so they do not feel woody. Pork shoulder or chicken thighs work well too.
Method
-
Toss the pork with the lemongrass, garlic, 2 tbsp fish sauce, soy sauce, brown sugar and 1 tbsp oil. Marinate for at least , or up to overnight in the fridge.
-
Whisk the dressing ingredients together until the sugar dissolves, then set aside.
-
Cook the vermicelli according to the package directions, rinse under cold water and drain well.
-
Heat a large skillet over high heat with a little oil. Cook the pork in batches in a single layer for per side, until deeply browned and caramelized at the edges.
-
Divide the noodles among four bowls and top with the lettuce, cucumber, carrots and herbs.
-
Add the hot pork, sprinkle with peanuts and spoon the dressing over the top. Toss at the table.
Tap a number to check off a step. Tap a green time to start a timer.
