Introduction
Lemongrass marinated pork served over a refreshing bed of vermicelli noodles and topped with an array of vibrant vegetables makes for a delicious and satisfying meal. This dish, often found in Vietnamese cuisine, blends the fragrant flavors of lemongrass with fresh herbs and a tangy sauce. Perfect for a family dinner or a gathering with friends, this recipe promises to impress.
Detailed Ingredients with measures
Lemongrass Marinated Pork
1 batch lemongrass marinated pork (marinated overnight; 8 pieces, serves 4)
Noodles and Toppings
200g (7 oz) dried vermicelli noodles
1 head soft lettuce (e.g., butter lettuce), torn into large bite-sized pieces, or 4 cups shredded iceberg or romaine lettuce
2 cucumbers, halved lengthwise and sliced diagonally into 3mm (0.15″) thick pieces
2 cups bean sprouts
Handful of mint leaves
Handful of cilantro (coriander) leaves
1/4 cup finely chopped unsalted peanuts
Sliced red chili (optional, for garnish)
Lime wedges (optional, for serving)
Vietnamese Pickled Vegetables
2 medium carrots, peeled and cut into 2-3mm (1/10″) batons
1/2 large white radish (daikon), peeled and cut similarly to carrots
1 1/2 cups boiling water
1/2 cup white sugar
4 teaspoons cooking salt (kosher salt)
3/4 cup rice vinegar (or substitute with apple cider vinegar)
Nuoc Cham (Vietnamese Sauce)
4 1/2 tablespoons white sugar
4 1/2 tablespoons fish sauce
3 tablespoons rice wine vinegar
3 tablespoons lime juice
1/2 cup water
2 bird’s eye chilies or Thai chilies, deseeded and finely chopped
5 cloves garlic, finely chopped
Prep Time
30 minutes (plus 2 hours for pickling)
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Yield: 4 servings
Instructions
Prepare Pickled Vegetables:
1. In a large bowl, dissolve the salt and sugar in the boiling water. Stir in the vinegar.
2. Add the carrot and daikon batons, ensuring they are mostly submerged.
3. Let them pickle for 2 hours until slightly softened. Drain well before use.
Prepare Nuoc Cham Sauce:
1. In a bowl, mix together the sugar, fish sauce, rice wine vinegar, lime juice, water, chopped chilies, and garlic until the sugar dissolves completely.
Prepare Noodles:
1. Soak the vermicelli noodles in boiling water for 5 minutes (or follow package instructions).
2. Drain the noodles, rinse under cold water, and drain thoroughly to prevent excess water.
Assemble the Bowls:
1. Place a portion of noodles in each serving bowl.
2. Top with torn lettuce, pickled vegetables, cucumber slices, and bean sprouts.
3. Slice the cooked lemongrass pork and place two pieces on each bowl.
4. Garnish with mint leaves, cilantro, chopped peanuts, and sliced red chili if desired.
5. Serve with lime wedges and the prepared nuoc cham sauce on the side.
Serving
Encourage diners to pour the nuoc cham sauce generously over the bowl before mixing and enjoying.
Detailed Directions and Instructions
Prepare Pickled Vegetables:
1. In a large bowl, dissolve the salt and sugar in the boiling water. Stir in the vinegar until combined.
2. Add the carrot and daikon batons, ensuring they are mostly submerged in the pickling liquid.
3. Let the vegetables pickle for 2 hours at room temperature or until slightly softened. Drain well and set aside.
Prepare Nuoc Cham Sauce:
1. In a mixing bowl, combine the sugar, fish sauce, rice wine vinegar, lime juice, and water. Mix until the sugar dissolves completely.
2. Stir in the finely chopped chilies and garlic, ensuring an even distribution.
Prepare Noodles:
1. Soak the dried vermicelli noodles in boiling water for 5 minutes, or follow the package instructions for soaking.
2. Drain the noodles and rinse them under cold water to stop the cooking process, then drain thoroughly to remove excess moisture.
Assemble the Bowls:
1. Start by placing a portion of noodles into each serving bowl as the base.
2. Top the noodles with a generous amount of torn lettuce, followed by the pickled vegetables, cucumber slices, and bean sprouts.
3. Slice the lemongrass marinated pork and place two pieces atop each bowl.
4. Garnish the bowls with mint leaves, cilantro, chopped peanuts, and sliced red chili if desired for an extra kick.
5. Serve with lime wedges and the prepared nuoc cham sauce on the side for drizzling.
Notes
Serving Suggestion:
Encourage diners to generously pour the nuoc cham sauce over their bowls before mixing the ingredients together for an enhanced flavor experience.
Storage and Leftovers:
The pickled vegetables can be stored in a sealed container in the refrigerator for up to one week. The assembled bowls are best enjoyed fresh but can be stored separately for a couple of days if needed.
Cook techniques
Marinating
Marinate the pork overnight in a mixture of lemongrass and other spices to enhance flavor and tenderness.
Pickling
Use boiling water to dissolve sugar and salt, then combine with vinegar to create a brine for quick pickling of vegetables.
Soaking Noodles
Soak the dried vermicelli noodles in boiling water until they soften, ensuring they are not overcooked for the right texture.
Assembly
Layer components in bowls starting with noodles, then add vegetables, pork, and garnishes for a balanced presentation.
Serving
Provide nuoc cham sauce on the side for diners to pour over their bowls as desired, enhancing flavor and customization.
FAQ
Can I use other meats instead of pork?
Yes, you can substitute chicken, beef, or tofu for a different protein option.
How long should I soak the vermicelli noodles?
Soak the noodles for about 5 minutes in boiling water, or follow the package instructions for best results.
What can I use instead of fish sauce?
You may use soy sauce or a vegan alternative to fish sauce if you prefer a non-seafood option.
How do I store leftovers?
Store assembled bowls in airtight containers separately in the refrigerator. Consume within 2-3 days for best quality.
Can I prepare the dish in advance?
Yes, you can prepare the marinated pork, pickled vegetables, and nuoc cham sauce in advance and assemble before serving.
Conclusion
This Lemongrass Marinated Pork with fresh noodles and vibrant toppings creates a refreshing and satisfying meal. The balance of flavors—from the marinated pork to the tangy Nuoc Cham—offers a delightful experience that is both aromatic and textural. The pickled vegetables add a crunchy, sour note that perfectly complements the dish. It’s a great way to enjoy the authentic taste of Vietnamese cuisine at home, encouraging everyone to customize their bowls with preferred garnishes and sauces.
More recipes suggestions and combination
Grilled Lemongrass Chicken
Substitute pork with chicken, marinating it in the same lemongrass mixture for a flavorful twist.
Veggie Bowls
Create a vegetarian version by using grilled tofu marinated in a similar lemongrass sauce combined with all the same toppings.
Rice Paper Rolls
Use the same lemongrass marinated pork and toppings to fill rice paper rolls, served with Nuoc Cham for dipping.
Asian-Inspired Salad
Combine the pickled vegetables with mixed greens, sliced almonds, and citrus dressing for a refreshing salad.
Seafood Variations
Try shrimp or fish marinated in the lemongrass marinade instead of pork, and serve with the same noodle and vegetable toppings.
Rice Bowl with Lemongrass Pork
Serve the lemongrass marinated pork over jasmine or brown rice instead of noodles, topped with similar fresh vegetables and herbs.
