Vietnamese Grilled Lemongrass Pork with Vermicelli Noodle Bowl 越南香茅烤豬肉米線碗
Fragrant grilled pork marinated in lemongrass, garlic, and fish sauce, served over fresh vermicelli noodles with herbs, vegetables, and a tangy lime-fish sauce dressing.
Vietnamese
Pork
Nutrition (per serving)
618kcalCalories
39gProtein
58gCarbs
15gFat
4gFiber
1480mgSodium
Ingredients
- 280g pork shoulder, thinly sliced
- 100g fresh lemongrass stalks, white part only
- 6 cloves garlic
- 2 tbsp fish sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 150g dried rice vermicelli noodles
- 100g cucumber, julienned
- 80g lettuce leaves
- 30g fresh mint and cilantro, chopped
- 60g pickled carrots and daikon
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp sugar
- 60ml water
- 1 clove garlic, minced
- 1 tsp chili flakes (optional)
Steps
- Finely chop lemongrass and garlic, then combine with fish sauce and honey to create marinade
- Coat pork slices evenly with marinade and refrigerate for 20 minutes
- Heat oil in a grill pan or skillet over medium-high heat
- Grill pork in batches for 2-3 minutes per side until cooked through and caramelized
- Transfer cooked pork to a plate and keep warm
- Cook vermicelli noodles according to package directions, drain and rinse with cold water
- Mix fish sauce, lime juice, sugar, water, minced garlic, and chili flakes to make dressing
- Arrange noodles in a bowl, top with pork, cucumber, lettuce, herbs, and pickled vegetables
- Pour dressing over the bowl and toss gently before eating
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