Cooked - Lemongrass Pork Vermicelli Noodle Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lemongrass Pork Vermicelli Noodle Salad

1.0

1 tbsp peanut or vegetable oil

2 tbsp minced lemongrass (fresh or frozen)

1 French shallot, finely chopped

3–5 cloves garlic, minced

2 tsp finely chopped ginger

500g pork mince

1 tsp caster sugar (optional)

2 tsp chicken bouillon powder

½ tsp ground black pepper

2 tbsp fish sauce

Large pinch of salt

¼ cup warm water

1 tbsp caster sugar

Juice of 1–2 limes

¼ cup fish sauce

2 cloves garlic, finely chopped

2–3 Bird's Eye chilies, finely sliced

Handful of bean sprouts

½ cup cooked vermicelli noodles

⅓ cup shredded carrot

⅓ cup shredded cucumber

⅓–½ cup shredded cabbage

⅓ cup mixed herbs (mint, coriander, Vietnamese mint)

Fried shallots (optional)

Heat a wok or large frying pan over high heat. Add oil, lemongrass, and shallot, cooking for 2–3 minutes until fragrant.
Add garlic and ginger, cooking for another 30 seconds.
Stir in the pork mince and cook for 4–5 minutes, breaking it up as it cooks, until no longer pink.
Add the sugar, bouillon powder, black pepper, fish sauce, and salt. Cook for another 2 minutes until the pork begins to caramelize.
In a bowl, dissolve the sugar in warm water.
Stir in the juice of 1 lime, most of the fish sauce, garlic, and chilies.
Taste and adjust with more lime juice or fish sauce until balanced—it should be sweet, sour, salty, and have a kick of heat. Set aside.
Layer the salad ingredients in a bowl, top with the caramelized lemongrass pork, and drizzle with nuoc cham sauce.
Garnish with fried shallots if using and enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇻🇳Vietnamese

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 32 weeks ago

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