Vietnamese Noodle Bowl with Lemongrass Pork

BOWL INGREDIENTS

• 1 lb pork shoulder cut into 1/2 inch cubes

• 6 oz vermicelli rice noodles

• 1 cucumber sliced into sticks, I recommend using a mandolin

• 1 cup pickled carrots (see my quick pickled carrots recipe)

• 1 jalapeno, thinly sliced

• 1 Tbsp mint, chopped

• 2 Tbsp basil, chopped

• 1/4 cup cilantro, chopped

• 1-2 cups shredded lettuce

• 1/2 cup peanuts, chopped

• 1/2 cup crispy onions (found by the croutons)

MARINADE INGREDIENTS

• 5 cloves garlic, minced

• 1 shallot, minced

• 2 Tbsp soy sauce

• 1 Tbsp fish sauce

• 1 Tbsp honey

• 1 Tbsp coconut sugar or brown sugar

• 1 tsp cracked black pepper

• 2 Tbsp lemongrass paste

NUOC CHAM SAUCE INGREDIENTS

• 2 cloves garlic, minced

• 2 Tbsp lime juice

• 1 tsp crushed red pepper flakes

• 3 tbsp granulated sugar

• 4 Tbsp fish sauce

• 1 cup water

INSTRUCTIONS

1. In a large bowl, whisk together marinade ingredients.

2. Add pork and massage with your hands until all the meat is coated.

3. Refrigerate over night or for at least 2 hours.

4. In a bowl, whisk together nuoc cham sauce ingredients and set aside.

5. Place vermicelli noodles in a heat safe bowl and cover with boiling water. Let sit for 5 minutes or until noodles are the desired texture.

6. Drain noodles and set aside.

7. Heat 3 tbsp vegetable oil in wok or large saute pan over medium-high heat.

8. Add pork and fry until cooked through. Continuously move pork in pan to prevent burning (about 5 minutes).

9. Place 1/4 of the noodles in bowl and add desired toppings.

10. Pour about a 1/4 cup of nuoc cham sauce over noodles.

Serves 4 people. This is a great recipe for meal prep! Make sure to store the sauce separate from the other ingredients.