Vietnamese Lemongrass Pork and Vermicelli Bowls

Name: Vietnamese Lemongrass Pork and Vermicelli Bowls
Ingredients: 2 pounds boneless pork shoulder, thinly sliced; 1/2 cup sliced scallions; 4 tablespoons brown sugar; 3 tablespoons fish sauce; 3 tablespoons soy sauce; 4 tablespoons chopped lemongrass; 2 tablespoons toasted rice powder; 4 shallots, finely diced; 4 cloves garlic, minced; 1 pack dried vermicelli noodles; 1/2 cup water, hot; 1/4 cup granulated sugar; 1/4 cup lime juice; 2 1/2 tablespoons fish sauce; 1 tablespoon sambal oelek (optional); 1 garlic clove, finely minced; Leafy Lettuce of choice (romaine, iceberg, green leaf lettuce, read leaf lettuce, Boston bibb); Cucumber slices; Beansprouts; Pickled carrots and daikon; Toasted and chopped peanuts; Fresh herb salad (cilantro, mint, Thai basil, shiso leaves); Lime wedge

www.tastetoronto.com

Few things have the ability to wistfully entice, like the fragrant aroma that dances off of this pork when being cooked on a searing hot charcoal g...

Keywords

dinner
lunch
main
weeknight meals
easy
recipe
vietnamese lemongrass pork and vermicelli bowls

View full recipe on www.tastetoronto.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.tastetoronto.com.

Share this recipe:

Cooking tools:

Grill
Grilling basket
Skewer
Chef's knife
Cutting board
Mixing bowl
Pot
Colander
Skillet
Spoon
Plastic wrap
Refrigerator

Ingredients

2 pounds boneless pork shoulder, thinly sliced
1/2 cup sliced scallions
4 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons soy sauce
4 tablespoons chopped lemongrass
2 tablespoons toasted rice powder
4 shallots, finely diced
4 cloves garlic, minced
1 pack dried vermicelli noodles
1/2 cup water, hot
1/4 cup granulated sugar
1/4 cup lime juice
2 1/2 tablespoons fish sauce
1 tablespoon sambal oelek (optional)
1 garlic clove, finely minced
Leafy Lettuce of choice (romaine, iceberg, green leaf lettuce, read leaf lettuce, Boston bibb)
Cucumber slices
Beansprouts
Pickled carrots and daikon
Toasted and chopped peanuts
Fresh herb salad (cilantro, mint, Thai basil, shiso leaves)
Lime wedge