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.

營養 (每份)

食材

• 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)

步驟

1. Finely chop lemongrass and garlic, then combine with fish sauce and honey to create marinade
2. Coat pork slices evenly with marinade and refrigerate for 20 minutes
3. Heat oil in a grill pan or skillet over medium-high heat
4. Grill pork in batches for 2-3 minutes per side until cooked through and caramelized
5. Transfer cooked pork to a plate and keep warm
6. Cook vermicelli noodles according to package directions, drain and rinse with cold water
7. Mix fish sauce, lime juice, sugar, water, minced garlic, and chili flakes to make dressing
8. Arrange noodles in a bowl, top with pork, cucumber, lettuce, herbs, and pickled vegetables
9. Pour dressing over the bowl and toss gently before eating

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