Lemongrass Pork and Rice Noodle Bowl

5.0
(1)

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 

Lemongrass Pork and Rice Noodle Bowl
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Related Articles