Vietnamese Lemongrass Pork Noodle Bowls
Rice vermicelli, lemongrass-marinated pork, fresh herbs and vegetables, quick pickles, and mild nuoc cham come together in these Vietnamese noodle bowls.
By Cookin' KitchenUpdated
- Total: 40 minutes
- Servings: 4 servings
Recipe
Vietnamese Lemongrass Pork Noodle Bowls
Rice vermicelli, lemongrass-marinated pork, fresh herbs and vegetables, quick pickles, and mild nuoc cham come together in these Vietnamese noodle bowls.
Cookin' · https://cookin.club/recipes/vietnamese-lemongrass-pork-noodle-bowls
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- 4
Ingredients
For 4 servings
Pork bowls
Pickled vegetables
Nuoc cham sauce
Instructions
Pickled vegetables
Step 1: In a large bowl, dissolve the salt and sugar in the hot water. Stir in the vinegar. Add the carrots and daikon; they should be just about covered.
Step 2: Leave for 2 hours, until slightly floppy. Drain well before using.
Pork bowls
Step 3: Mix the nuoc cham ingredients together until the sugar is dissolved.
Step 4: Soak the vermicelli in boiling water for 5 minutes, or according to the packet directions. Drain, rinse under tap water, then cool and drain thoroughly.
Step 5: Prepare all the other toppings and set them out ready to use.
Step 6: Cook the pork according to its recipe.
Step 7: Place the noodles in bowls. Top with lettuce, pickled vegetables, cucumber, and bean sprouts. Slice the pork and place 2 steaks in each bowl. Top with herbs, sprinkle with peanuts and sliced chilli, and add a lime wedge.
Step 8: Serve the nuoc cham on the side so everyone can help themselves. Add it generously and serve.
Notes
Thin dried rice noodles are recommended; glass noodles, bean-thread noodles, or other dried rice noodles can also be used.
The pickled vegetables can be made up to a day ahead. If you are short on time, use raw carrots and daikon cut into very fine julienne strips.
Bird’s eye chillies are quite spicy. Use larger red chillies for less heat, or leave the chilli out.
The nuoc cham is intended to be mild enough to use generously. Adjust its ingredients to taste; you may not need all of the sauce.
Nutrition per serving
- Calories
- 622 kcal
- Fat
- 18 g
- Saturated fat
- 3 g
- Carbohydrates
- 94 g
- Sugar
- 45 g
- Fiber
- 5 g
- Protein
- 23 g
- Sodium
- 2,362 mg
- Cholesterol
- 51 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Build each bowl with vermicelli, tender lemongrass-marinated pork, crunchy vegetables, fresh herbs, and sweet-tangy pickles. Serve with mild nuoc cham for everyone to add generously.
The pork is prepared separately. Start its marinade the night before, then cook it using the separate pork recipe.
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