Lemongrass Pork and Rice Noodle Bowl

By á-1046

From Food and Wine Magazine, and the best! We used a pork roast that was already cooked, and just thinly sliced and marinated it!

Ingredients

• 1/4 cup oyster sauce
• 1/4 cup vegetable oil
• 2 medium shallots, minced (used sweet onion, and it worked fine)
• 1 lemongrass stalk, inner white bulb only, minced
• 2 T. light brown sugar
• 2 T. honey
• 2 T. Asian Chile Sauce (used Sambal Oelek)
• 1 t. sesame oil
• 1 t. white pepper
• 1/4 t. baking soda
• 6 garlic cloves, minced
• 2 lbs. boneless pork shoulder, sliced 1/4 inch thick (we used pork loin)
• 1 1/2 cups julienned carrot
• 1 cup julienned daikon (didn't have it, and didn't miss it!)
• 1/4 cup white vinegar
• 1/4 cup plus 2 T. granulated sugar
• 3 T. Fresh lime juice
• 2 T. Asian Fish Sauce
• 1 small jalapeno, minced
• 8 oz. rice vermicelli (we used Angel Hair)
• Mint, cilantro, romaine lettuce and sliced cucumber for serving

Preparation

Step 1

1. In a large bowl, whisk the oyster sauce with the vegetable oil, shallots, lemongrass, brown sugar, honey, 2 T. of chile sauce, the sesame oil, white pepper, baking soda, 5 of the garlic cloves and 1 t. salt. Add the pork, and turn to coat. Refrigerate for 2 hours.

2. 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. Let stand for 30 minutes. Drain well, and refrigerated until chilled.

3. In a bowl, stir 1/4 cup of water with the lime juice, fish sauce, and jalapeno. Add the remaining garlic clove and 2 T. of granulated sugar and stir until the sugar is dissolved

4. In a large saucepan of salted boiling water, cook the vermicelli until al dente. Drain and rinse with cool water. Pat dry and transfer to bowls

5. The recipe says to light a grill and remove the pork from the marinade, scraping off excess, but I just seared in a hot pan.
Top the noodles with the pork and some of the pickled vegetables. Serve with mint, cilantro, romaine, cucumber, and the chile-lime sauce