Lemongrass Pork and Rice Noodle Bowl Recipe

Name: Lemongrass Pork and Rice Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oyster sauce; 1/4 cup vegetable oil; 2 medium shallots, minced; 1 lemongrass stalk, inner white bulb only, minced; 2 tablespoons light brown sugar; 2 tablespoons honey; 2 tablespoons Asian chile sauce, plus more for serving; 1 teaspoon toasted sesame oil; 1 teaspoon white pepper; 1/4 teaspoon baking soda; 6 garlic cloves, minced; Kosher salt; 2 pounds boneless pork shoulder, sliced 1/4 inch thick; 1 1/2 cups julienned carrot; 1 cup julienned daikon; 1/4 cup distilled white vinegar; 1/4 cup plus 2 tablespoons granulated sugar; 3 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 small jalapeno, minced; 8 ounces rice vermicelli; Mint, cilantro, romaine lettuce and sliced cucumber, for serving

Servings: persons

1/4 cup oyster sauce
1/4 cup vegetable oil
2 medium shallots, minced
1 lemongrass stalk, inner white bulb only, minced
2 tablespoons light brown sugar
2 tablespoons honey
2 tablespoons Asian chile sauce, plus more for serving
1 teaspoon toasted sesame oil
1 teaspoon white pepper
1/4 teaspoon baking soda
6 garlic cloves, minced
Kosher salt
2 pounds boneless pork shoulder, sliced 1/4 inch thick
1 1/2 cups julienned carrot
1 cup julienned daikon
1/4 cup distilled white vinegar
1/4 cup plus 2 tablespoons granulated sugar
3 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 small jalapeno, minced
8 ounces rice vermicelli
Mint, cilantro, romaine lettuce and sliced cucumber, for serving

1
In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 tablespoons of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 teaspoon of salt.
2
Add the pork and turn to coat.
3
Refrigerate for 2 hours.
4
Meanwhile, in a bowl, toss the carrot and daikon with the vinegar, 1/4 cup of the granulated sugar and 1/4 cup of water.
5
Let stand for 30 minutes.
6
Drain well and refrigerate until chilled.
7
In a bowl, stir 1/4 cup of water with the lime juice, fish sauce and jalapeno.
8
Add the remaining garlic clove and 2 tablespoons of granulated sugar and stir until the sugar is dissolved.
9
In a large saucepan of salted boiling water, cook the vermicelli until al dente.
10
Drain and rinse with cool water.
11
Pat dry and transfer to bowls.
12
Light a grill.
13
Remove the pork from the marinade, scraping off any excess.
14
Grill over high heat, turning, until lightly charred and just cooked through, 3 to 5 minutes.
15
Top the noodles with the pork and some of the pickled vegetables.
16
Serve with mint, cilantro, romaine, cucumber and the chile-lime sauce.

1270

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup oyster sauce, 1/4 cup vegetable oil, 2 medium shallots, minced, 1 lemongrass stalk, inner white bulb only, minced, and more.

Yes, Lemongrass Pork and Rice Noodle Bowl falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemongrass Pork and Rice Noodle Bowl

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