Ingredients

1 batch lemongrass marinated pork (8 pieces, marinated overnight, serves 4)

200g (7oz) dried vermicelli noodles

1 head soft lettuce (like butter lettuce), torn into large bite-size pieces or 4 cups shredded iceberg, cos, or romaine

2 cucumbers, halved lengthwise then sliced diagonally about 3mm (0.15″) thick

2 cups bean sprouts

Handful of mint leaves

Handful of cilantro (coriander)

1/4 cup finely chopped unsalted peanuts

Sliced red chilli (for garnish, optional)

Lime wedges (to serve, optional but recommended)

2 medium carrots, peeled and cut into 2-3mm (1/10″) batons

1/2 large white radish (daikon), peeled and cut the same as carrots

1 1/2 cups boiling water

1/2 cup white sugar

4 tsp kosher salt (cooking salt)

3/4 cup rice vinegar (substitute apple cider vinegar if needed)

4 1/2 tbsp white sugar

4 1/2 tbsp fish sauce

3 tbsp rice wine vinegar

3 tbsp lime juice

1/2 cup water

2 birds eye or Thai chillies, deseeded and finely chopped

5 cloves garlic, finely chopped

Instructions

Step 1: Make the pickled vegetables by dissolving 4 tsp salt and 1/2 cup sugar in 1 1/2 cups boiling water in a large bowl. Stir in 3/4 cup rice vinegar, then add the carrot and daikon batons, making sure they are mostly submerged.

Step 2: Let the vegetables pickle for about 2 hours until slightly soft but still crisp. Drain well before serving.

Step 3: Prepare the nuoc cham dipping sauce by mixing 4 1/2 tbsp white sugar, 4 1/2 tbsp fish sauce, 3 tbsp rice wine vinegar, 3 tbsp lime juice, 1/2 cup water, chopped chillies, and garlic until the sugar dissolves completely.

Step 4: Soak the vermicelli noodles in boiling water for 5 minutes or according to package instructions. Drain, rinse under cold water to stop cooking, then drain thoroughly to avoid watery noodles.

Step 5: Prep all toppings including lettuce, cucumber slices, bean sprouts, mint, cilantro, and peanuts for easy assembly.

Step 6: Cook the lemongrass marinated pork as per your marinade recipe instructions, either grilling or pan-frying until cooked through and caramelized.

Step 7: Assemble the bowls by placing a bed of noodles in each bowl, adding lettuce, pickled vegetables, cucumber, and bean sprouts on top. Slice the pork and place 2 pieces on each bowl.

Step 8: Garnish with fresh herbs, chopped peanuts, and sliced red chilli if using. Add a lime wedge on the side.

Step 9: Serve the bowls with nuoc cham sauce on the side to let everyone add as much as they like for a bright, tangy finish.

Tips & Variations

Marinate the pork overnight for the most flavorful and tender results.

Use soft butter lettuce for a delicate texture or substitute with crisp romaine for crunch.

If you prefer less heat, reduce or omit the chillies in the nuoc cham and garnish.

Add crushed roasted peanuts instead of chopped for extra crunch and aroma.

For a vegetarian version, substitute pork with grilled tofu or tempeh and use a vegetarian fish sauce alternative.

FAQs

Can I use fresh noodles instead of dried vermicelli?

Yes, fresh rice noodles can be used and usually require less soaking or cooking time. Adjust preparation accordingly to prevent overcooking.

How do I make lemongrass marinated pork?

Lemongrass marinated pork typically involves finely chopped lemongrass, garlic, fish sauce, sugar, and oil mixed together and left to marinate the pork for several hours or overnight before cooking.