Equipment
Ingredients
Lemongrass Pork
- 350 g boneless pork loin chops, thinly sliced
- 15 g lemongrass, finely minced
- 20 g shallot, finely minced
- 10 g garlic, minced
- 15 ml gluten-free tamari
- 15 ml fish sauce
- 15 g granulated sugar
- 15 ml neutral oil
Nuoc Cham Dressing
- 60 ml warm water
- 20 g granulated sugar
- 30 ml fish sauce
- 30 ml lime juice, freshly squeezed
- 5 g garlic, minced
- 2 g bird's eye chili, thinly sliced
Noodle Bowl Assembly
- 150 g dried rice vermicelli noodles
- 100 g carrots, julienned
- 100 g cucumber, thinly sliced half-moons
- 50 g romaine lettuce, thinly shredded
- 10 g fresh mint, leaves picked
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
In a large mixing bowl, combine the thinly sliced pork with minced lemongrass, shallot, garlic, tamari, fish sauce, sugar, and neutral oil. Mix well to ensure the pork is evenly coated. Set aside to marinate at room temperature for 30 minutes.
While the pork marinates, prepare the nuoc cham dressing. In a small mixing bowl, whisk together the warm water and sugar until the sugar is completely dissolved. Stir in the fish sauce, lime juice, minced garlic, and sliced chili.
Bring a medium pot of water to a boil. Add the dried rice vermicelli noodles and cook according to package directions, typically 3 to 5 minutes until tender but not mushy. Drain the noodles and immediately rinse under cold running water to stop the cooking and remove surface starch.
Heat a cast iron skillet over medium-high heat. Once hot, add the marinated pork slices in a single layer. Sear until deeply caramelized and cooked through to a safe internal temperature of 63 C / 145 F, about 2 to 3 minutes per side.
Divide the shredded lettuce and cooked rice noodles evenly between two serving bowls. Arrange the julienned carrots, cucumber slices, fresh mint, and cilantro around the edges of the noodles.
Top each bowl with the warm caramelized lemongrass pork. Serve immediately with the prepared nuoc cham dressing on the side to pour over the top just before eating.
Chef's Notes
- For the thinnest, most tender pork slices, place the boneless chops in the freezer for about 20 to 30 minutes before slicing. The firmness will allow your knife to glide through smoothly.
- Nuoc cham is highly personal. Treat the dressing recipe as a baseline. Adjust the ratio of fish sauce, lime juice, and sugar until it hits the perfect salty, sweet, and sour balance for your specific palate.
- Rinsing rice vermicelli noodles under cold water immediately stops the cooking process and removes excess surface starch, which is the secret to getting distinct, slippery noodles rather than a gummy block.
- Lemongrass is highly fibrous. Ensure you peel away the tough outer layers and only use the tender inner core of the bottom stalk, mincing it as finely as possible so it blends seamlessly into the pork.
Storage
Refrigerator: 3 days — Store components separately. Keep herbs wrapped in a damp paper towel.
Reheating: Reheat the cooked pork gently in a skillet. Serve noodles and vegetables cold or at room temperature.
