Vietnamese Lemongrass Pork Vermicelli Bowl (Bún Thịt Heo Xào Sả)
Tender slices of pork stir-fried with fragrant lemongrass and garlic, served over fresh vermicelli noodles with crisp vegetables and a savory dressing.
Ingredients
- Fish Sauce20 ml
- Garlic5 g
- Cucumber50 g
- Lemongrass10 g
- Vegetable Oil8 ml
- Pork Tenderloin200 g
- Vermicelli Noodles50 g
- Sugar10 g
- Lime10 ml
- Lettuce50 g
- Mint5 g
- Cilantro5 g
- Roasted Peanuts15 g
Instructions
- 1Step 1
Slice the pork tenderloin thinly. Mince the lemongrass and garlic. In a small bowl, combine 5ml fish sauce, 5g sugar, and half of the minced lemongrass and garlic to marinate the pork for 5 minutes.
- 2Step 2
Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
- 3Step 3
While noodles cook, heat vegetable oil in a non-stick pan over medium-high heat. Add the marinated pork and stir-fry until cooked through and lightly browned, about 4-5 minutes.
- 4Step 4
Prepare the nuoc cham dressing: In a small bowl, whisk together remaining fish sauce, sugar, and lime juice. Thinly slice the lettuce and cucumber.
- 5Step 5
Assemble the bowl: Place cooked vermicelli noodles in a bowl. Top with lettuce, cucumber, the stir-fried lemongrass pork, fresh mint, cilantro, and roasted peanuts. Drizzle with the nuoc cham dressing before serving.
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