Ease of Preparation: Easy
Time of Preparation: 2 hours
Yield: 4 servings
Ingredients:
Lemongrass Grilled Pork:
- 4 center-cut pork chops, ½-inch (1.25 cm) thick
- 3 stalks lemongrass, very finely chopped
- 1 shallot, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons (30 ml) sugar
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) sweet soy sauce
- 2 tablespoons (30 ml) vegetable oil
Nuoc Cham:
- ½ cup (120 ml) fish sauce
- ½ cup (120 ml) sugar
- 4 limes, juice
- 1 ½ cups (350 ml) water
- 2 red chilies, sliced
- 2 cloves garlic, grated
Noodle Bowls:
- 1 package (1 pound/454 g) rice vermicelli noodles
- Lemongrass Grilled Pork
- 1 head leaf lettuce, shredded
- 1 bunch Thai basil, torn leaves
- ½ bunch mint, torn leaves
- ½ bunch cilantro
- 1 carrot
- 1 daikon radish
- 2 tablespoons (30 ml) roasted peanuts, crushed
Method:
For the Lemongrass Pork:
In a bowl, mix lemongrass, shallot, garlic, sugar, fish sauce and vegetable oil. Add the pork chops and toss to coat. Cover and marinate for 2 hours or up to overnight.
Preheat a grill pan over high heat. Grill each pork chop for 2-3 minutes per side. Slice and serve on top of noodles.
For the Nuoc Cham:
In a small bowl, mix the fish sauce, sugar, lime juice, water, and chilies, stirring until the sugar is dissolved.
For the Noodle Bowls:
Soak the noodles for 2 hours, until tender. Drain well.
Divide the noodles between 4 serving bowls.
Top each bowl with a sliced pork chop, lettuce, Thai basil, mint, cilantro, carrot, daikon, and roasted peanuts.
Serve with Nuoc Cham alongside.