Name: Lemongrass Pork Rice Bowls
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lb boneless pork shoulder; 3 stalk lemongrass; 2 medium shallot; 5 clove garlic; 3 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp granulated sugar; 3 tbsp vegetable oil; 1 tsp black pepper; 2 medium carrot; 0.5 lb daikon radish; 0.5 cup rice vinegar; 0.5 cup warm water; 1 tsp kosher salt; 3 tbsp granulated sugar; 3 medium lime; 3 tbsp fish sauce; 3 tbsp granulated sugar; 0.33 cup water; 1 clove garlic; 1 small red chili pepper; 8 oz rice vermicelli; 1 head butter lettuce; 1 medium cucumber; 1 bunch fresh mint; 1 bunch fresh cilantro; 1 bunch fresh thai basil; 4 oz bean sprouts; 0.33 cup roasted peanuts

← Recipes · Noodle Bowl · Lemongrass Pork Rice Bowls

640 cal38g protein78g carbs19g fat1650mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Lemongrass Pork Rice Bowls

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Noodle Bowl55 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless pork shouldersliced against the grain about 1/4 inch thick1.5 lb

lemongrassouter layers removed, tender lower part finely minced3 stalks

shallotfinely minced2 medium

garlicminced5 cloves

fish sauce3 tbsp

soy sauce1 tbsp

granulated sugar2 tbsp

vegetable oildivided, some for the marinade and some for the grill grates3 tbsp

black pepper1 tsp

carrotpeeled and cut into thin matchsticks2 medium

daikon radishpeeled and cut into thin matchsticks0.5 lb

rice vinegar0.5 cups

warm water0.5 cups

kosher salt1 tsp

granulated sugarfor the pickle3 tbsp

limejuiced, about 1/4 cup3 medium

fish saucefor the nuoc cham3 tbsp

granulated sugarfor the nuoc cham3 tbsp

waterfor the nuoc cham0.33 cups

garlicminced, for the nuoc cham1 clove

red chili pepperthinly sliced, optional1 small

rice vermicellidried8 oz

butter lettuceleaves separated and torn into bite-size pieces1 head

cucumberhalved lengthwise and thinly sliced1 medium

fresh mintleaves picked1 bunch

fresh cilantroroughly chopped1 bunch

fresh thai basilleaves picked1 bunch

bean sprouts4 oz

roasted peanutsroughly chopped0.33 cups

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Marinate the pork: in a large bowl, stir together the minced lemongrass, shallots, garlic, 3 tbsp fish sauce, soy sauce, 2 tbsp sugar, 2 tbsp of the vegetable oil, and the black pepper. Add the sliced pork, toss until every piece is coated, and let it sit at room temperature for 30 minutes (or covered in the fridge for up to 8 hours).

2While the pork marinates, make the pickle: stir the rice vinegar, warm water, kosher salt, and 3 tbsp sugar together until the sugar dissolves. Add the carrot and daikon matchsticks, press them under the liquid, and let them sit for at least 20 minutes.

3Make the nuoc cham: stir together the lime juice, 3 tbsp fish sauce, 3 tbsp sugar, the water, 1 clove minced garlic, and the chili if you like heat. Stir until the sugar dissolves, then taste and adjust, adding more lime to sharpen it or more sugar to soften it.

4Cook the vermicelli in a large pot of boiling water according to the package directions, usually 3 to 5 minutes, until tender but not mushy. Drain, rinse under cold running water while tossing with your hands until completely cool, and drain very well. Set aside.

5Heat the grill to high, about 450 to 500°F. Scrub the grates clean, fold a paper towel, dip it in the remaining 1 tbsp vegetable oil, and wipe it over the grates with tongs.

6Lay the pork slices on the hot grill in a single layer, shaking off any clumps of marinade. Grill 2 to 3 minutes per side, until deeply browned with charred edges and cooked through. Move the pieces to a platter as they finish and let them rest for a couple of minutes.

7Build the bowls: divide the cold noodles among 4 bowls, then arrange the lettuce, cucumber, bean sprouts, mint, cilantro, and Thai basil around the edges. Drain the pickled carrot and daikon and add a pile to each bowl, then top with the hot grilled pork and chopped peanuts.

8Serve right away, with the nuoc cham at the table to spoon over the pork and noodles. Toss everything together as you eat.