Vietnamese Lemongrass Pork Noodle Bowl (Bun Thit Nuong)

Ingredients

• pork shoulder, thinly sliced500g
• lemongrass stalks, white part only, minced3 stalks
• shallots, finely chopped3
• garlic cloves, minced4
• fish sauce3 tbsp
• brown sugar2 tbsp
• honey1 tbsp
• soy sauce1 tbsp
• vegetable oil2 tbsp
• rice vermicelli noodles400g
• bean sprouts200g
• cucumber, julienned1
• fresh mint leaves1 cup
• fresh cilantro leaves1 cup
• roasted peanuts, crushed4 tbsp
• nuoc cham dipping sauce1/2 cup

Directions

1. 1

   Step 1: In a bowl, combine minced lemongrass, shallots, garlic, fish sauce, brown sugar, honey, soy sauce, and 1 tbsp vegetable oil. Add the sliced pork shoulder and toss well. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

2. 2

   Step 2: While the pork marinates, cook the rice vermicelli according to package directions. Drain, rinse under cold water, and set aside. Prepare your fresh toppings: wash bean sprouts, julienne the cucumber, and pick the mint and cilantro leaves.

3. 3

   Step 3: Heat a grill pan or outdoor grill to medium-high heat. Brush the grates with the remaining vegetable oil. Grill the marinated pork slices for 2-3 minutes per side, until nicely charred and cooked through. Let rest for a few minutes, then slice into bite-sized pieces if desired.

4. 4

   Step 4: To assemble each bowl, divide the cold vermicelli among four bowls. Top with a generous portion of grilled pork. Arrange the bean sprouts, cucumber, mint, and cilantro around the meat. Sprinkle with crushed peanuts.

5. 5

   Step 5: Just before serving, drizzle each bowl with 2-3 tablespoons of nuoc cham sauce, or serve it on the side. Toss everything together so the noodles soak up the dressing. Enjoy immediately—this is a dish that begs to be mixed and devoured with joy.