Vietnamese-Australian Lemongrass Pork Vermicelli Bowl
Charred lemongrass pork over cool rice vermicelli, fresh herbs, pickled carrots, and zesty nuoc cham dressing.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Barbecue or cast iron grill pan
- •Mixing bowl
- •Medium saucepan
- •Colander
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 15 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 32 g
- calories
- 540 kcal
Instructions
- 1
Combine lemongrass, garlic, brown sugar, and two tablespoons of fish sauce in a bowl.
- 2
Add sliced pork and toss until thoroughly coated in marinade.
- 3
Cover and marinate in the fridge for at least twenty minutes.
- 4
Combine white vinegar, one tablespoon white sugar, and julienned carrot in a small bowl to pickle lightly.
- 5
Whisk remaining fish sauce, lime juice, remaining white sugar, and 60 ml warm water for dressing.
- 6
Cook rice vermicelli in boiling water for three minutes until tender.
- 7
Drain noodles in a colander and rinse thoroughly under cold running water.
- 8
Heat a barbecue hotplate or heavy grill pan over high heat.
- 9
Grill pork slices for two minutes each side until browned and slightly charred.
- 10
Divide cooled rice noodles evenly between four serving bowls.
- 11
Arrange grilled pork, pickled carrots, fresh mint, and coriander neatly over noodles.
- 12
Scatter roasted peanuts on top and serve with dressing to pour over.
Chef's tips
Slice pork shoulder thinly while slightly chilled to achieve neat, even strips. Thoroughly rinsing the cooked vermicelli in cold water removes surface starches and prevents noodles from clumping together.
Ingredient substitutions
- pork shoulder → boneless chicken thigh fillets, thinly sliced
- fish sauce → gluten-free tamari with a pinch of sea salt
Storage
Store cooked pork, dressing, pickled carrot, and fresh herbs in separate airtight containers in the fridge for up to three days.
Reheating
Warm the pork briefly in a hot dry frypan for two minutes before assembling over cool noodles and fresh greens.
Common mistakes to avoid
- •Overcrowding the barbecue hotplate, which causes meat to steam instead of forming a smoky char.
- •Failing to rinse the cooked rice noodles in cold water, resulting in a sticky, dense base.
Serving suggestions
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