Vietnamese Lemongrass Pork Noodles
A refreshing and savory noodle dish featuring tender marinated pork, fragrant lemongrass, and a light nuoc cham dressing. This easy-to-make lunch is perfect for a quick and flavorful meal.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
450 kcal
Instructions
- 1
Thinly slice the pork shoulder against the grain.
~5 min - 2
Finely mince the lemongrass (white part only) and garlic.
~5 min - 3
In a mixing bowl, combine the sliced pork with minced lemongrass, minced garlic, fish sauce, soy sauce, sugar, and black pepper. Marinate for at least 15 minutes.
- 4
Cook the rice noodles according to package directions. Drain and rinse with cold water.
~10 min - 5
Heat vegetable oil in a frying pan over medium-high heat. Add the marinated pork and stir-fry until cooked through and slightly caramelized, about 5-7 minutes.
~7 min - 6
While the pork is cooking, prepare the nuoc cham dressing by squeezing the lime juice into a small bowl, adding 2 tablespoons of fish sauce and 1 tablespoon of sugar. Stir until sugar dissolves. Add a splash of water if too strong.
~3 min - 7
Slice the chili thinly (optional). Chop the fresh mint and cilantro.
~2 min - 8
Divide the cooked rice noodles among serving bowls. Top with the stir-fried pork. Drizzle with the nuoc cham dressing and garnish with fresh mint, cilantro, and sliced chili.
~1 min
Tips
- For a deeper flavor, marinate the pork for up to 1 hour in the refrigerator.
- Adjust the amount of fish sauce and sugar in the dressing to your preference for saltiness and sweetness.
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