Equipment
Ingredients
Lemongrass Pork
- 350 g boneless pork loin chops, thinly sliced
- 15 g lemongrass, finely minced
- 20 g shallot, finely minced
- 10 g garlic, minced
- 15 ml gluten-free tamari
- 15 ml fish sauce
- 15 g granulated sugar
- 15 ml neutral oil
Nuoc Cham Dressing
- 60 ml warm water
- 20 g granulated sugar
- 30 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 5 g garlic, minced
- 2 g bird's eye chili, thinly sliced
Noodle Bowl Assembly
- 150 g dried rice vermicelli noodles
- 100 g carrots, julienned
- 100 g cucumber, thinly sliced half-moons
- 50 g romaine lettuce, thinly shredded
- 10 g fresh mint, leaves picked
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 700 kcal
- Protein
- 50 g
- Carbohydrates
- 94 g
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 23 g
- Sodium
- 2520 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 98 mg
- Potassium
- 1262 mg
- Calcium
- 106 mg
- Iron
- 3.9 mg
- Magnesium
- 128 mg
- Phosphorus
- 583 mg
- Zinc
- 3.8 mg
- Vitamin A
- 559 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 1.35 mg
- Riboflavin
- 0.50 mg
- Niacin
- 16.3 mg
- Folate
- 81 mcg
- Water
- 343 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the thinly sliced pork with minced lemongrass, shallot, garlic, tamari, fish sauce, sugar, and neutral oil. Mix well to ensure the pork is evenly coated. Set aside to marinate at room temperature for 30 minutes.
While the pork marinates, prepare the nuoc cham dressing. In a small mixing bowl, whisk together the warm water and sugar until the sugar is completely dissolved. Stir in the fish sauce, lime juice, minced garlic, and sliced chili.
Bring a medium pot of water to a boil. Add the dried rice vermicelli noodles and cook according to package directions, typically 3 to 5 minutes until tender but not mushy. Drain the noodles and immediately rinse under cold running water to stop the cooking and remove surface starch.
Heat a cast iron skillet over medium-high heat. Once hot, add the marinated pork slices in a single layer. Sear until deeply caramelized and cooked through to a safe internal temperature of 63 C / 145 F, about 2 to 3 minutes per side.
Divide the shredded lettuce and cooked rice noodles evenly between two serving bowls. Arrange the julienned carrots, cucumber slices, fresh mint, and cilantro around the edges of the noodles.
Top each bowl with the warm caramelized lemongrass pork. Serve immediately with the prepared nuoc cham dressing on the side to pour over the top just before eating.
Chef's Notes
- For the thinnest, most tender pork slices, place the boneless chops in the freezer for about 20 to 30 minutes before slicing. The firmness will allow your knife to glide through smoothly.
- Nuoc cham is highly personal. Treat the dressing recipe as a baseline. Adjust the ratio of fish sauce, lime juice, and sugar until it hits the perfect salty, sweet, and sour balance for your specific palate.
- Rinsing rice vermicelli noodles under cold water immediately stops the cooking process and removes excess surface starch, which is the secret to getting distinct, slippery noodles rather than a gummy block.
- Lemongrass is highly fibrous. Ensure you peel away the tough outer layers and only use the tender inner core of the bottom stalk, mincing it as finely as possible so it blends seamlessly into the pork.
Storage
Refrigerator: 3 days — Store components separately. Keep herbs wrapped in a damp paper towel.
Reheating: Reheat the cooked pork gently in a skillet. Serve noodles and vegetables cold or at room temperature.
Troubleshooting
Pork burns quickly in the pan before cooking through
Cause: The sugar in the marinade caramelized too rapidly due to excessively high heat
Fix: Reduce heat immediately and flip the meat. Add a splash of water to the pan to cool it down quickly
Prevention: Allow the skillet to preheat fully, but lower the heat to medium once the pork is added
Rice noodles stick together in a massive clump
Cause: Noodles were not rinsed sufficiently after boiling to wash away excess starch
Fix: Run the clumped noodles under warm water and gently separate them with your hands or a fork before serving
Prevention: Rinse noodles aggressively under cold running water while tossing them with your hands
Cultural Context
Inspired by Bun Thit Nuong, a classic Vietnamese cold rice vermicelli noodle dish. It perfectly demonstrates the Vietnamese culinary philosophy of balancing yin and yang elements, contrasting warm, savory, caramelized meat with cool, crisp raw vegetables and bright, aromatic herbs.
