Ingredients Pork Pork Shoulder Lemongrass Pork and Rice Noodle Bowl 5.0 (1) 1 Review Nhi Mundy dusted off her family’s best old recipes when she moved to upstate New York and opened Bà & Me. The lemongrass pork that tops her noodle bowl is a secret family recipe, but we think this flavorful variation is just as delicious. Slideshow: Noodle Salad Recipes By Nhi Mundy Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Cedric Angeles Active Time: 1 hrs Total Time: 2 hrs 30 mins Yield: 6 Ingredients 1/4 cup oyster sauce 1/4 cup vegetable oil 2 medium shallots, minced 1 lemongrass stalk, inner white bulb only, minced 2 tablespoons light brown sugar 2 tablespoons honey 2 tablespoons Asian chile sauce, plus more for serving 1 teaspoon toasted sesame oil 1 teaspoon white pepper 1/4 teaspoon baking soda 6 garlic cloves, minced Kosher salt 2 pounds boneless pork shoulder, sliced 1/4 inch thick 1 1/2 cups julienned carrot 1 cup julienned daikon 1/4 cup distilled white vinegar 1/4 cup plus 2 tablespoons granulated sugar 3 tablespoons fresh lime juice 2 tablespoons Asian fish sauce 1 small jalapeño, minced 8 ounces rice vermicelli Mint, cilantro, romaine lettuce and sliced cucumber, for serving Directions In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tablespoons of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 teaspoon of salt. Add the pork and turn to coat. Refrigerate for 2 hours. Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, 1/4 cup of the granulated sugar and 1/4 cup of water. Let stand for 30 minutes. Drain well and refrigerate until chilled. In a bowl, stir 1/4 cup of water with the lime juice, fish sauce and jalapeño. Add the remaining garlic clove and 2 tablespoons of granulated sugar and stir until the sugar is dissolved. In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls. Light a grill. Remove the pork from the marinade, scraping off any excess. Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes. Top the noodles with the pork and some of the pickled vegetables. Serve with mint, cilantro, romaine, cucumber and the chile-lime sauce. Suggested Pairing White-peach-scented, full-bodied Rhône white. Rate it Print