Lemongrass Pork Vermicelli Bowls (Bún Thịt Nướng)

Name: Lemongrass Pork Vermicelli Bowls (Bún Thịt Nướng)
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1¼ lb pork tenderloin or shoulder, thinly sliced; 2 tbsp lemongrass paste; ¼ cup fish sauce, divided; 2 tbsp honey or brown sugar; 4 garlic cloves; 8.8 oz rice vermicelli; 1 romaine heart, shredded; 1 cucumber, in matchsticks; 2 carrots, shredded; mint and cilantro; 2 limes; crushed peanuts; Nuoc cham: ½ cup warm water; 3 tbsp sugar; 1 chili. Plus 1 tbsp oil; ¼ cup vinegar

LunchVietnamese35 minServes 4635 kcal39 g protein

Photo: Lưu Ly · Public domain · source

Caramelized lemongrass pork over cool rice noodles, crisp lettuce, cucumber, pickled carrots and herbs, all drenched in nuoc cham.

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Ingredients

1¼ lb pork tenderloin or shoulder, thinly sliced
2 tbsp lemongrass paste
¼ cup fish sauce, divided
2 tbsp honey or brown sugar
4 garlic cloves
8.8 oz rice vermicelli
1 romaine heart, shredded
1 cucumber, in matchsticks
2 carrots, shredded
mint and cilantro
2 limes
crushed peanuts

From your pantry: Nuoc cham: ½ cup warm water, 3 tbsp sugar, 1 chili. Plus 1 tbsp oil, ¼ cup vinegar.

Instructions

Marinate the pork with the lemongrass, 2 tbsp fish sauce, honey, half the garlic and the oil for 20 minutes.
Quick-pickle the carrots in the vinegar with a pinch of sugar and salt.
Make nuoc cham: stir the water, sugar, 2 tbsp fish sauce, juice of 2 limes, remaining garlic and sliced chili.
Cook the vermicelli 3 minutes, rinse in cold water and drain well. Grill or sear the pork over high heat until charred, 2 minutes per side.
Build bowls: lettuce, noodles, cucumber, pickled carrots, herbs and pork. Top with peanuts and pour over the nuoc cham.

Tip: Nuoc cham keeps a week in the fridge. Make a double batch.