Lemongrass Pork Vermicelli Bowl (Bun Thit Xao Xa)
This yummy, simple recipe for lemongrass pork vermicelli bowls is the perfect dish for weeknight dinners. It includes pork shoulder marinated in lemongrass, fish sauce, and sugar served with vermicelli noodles, a variety of vegetables, and Vietnamese dipping sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ lb pork shoulder (cut into thin strips)
- ½ cup lemongrass (minced)
- ½ tsp pepper
- 1 tbsp corn starch
- 2 tbsp dark brown sugar
- 2 tbsp fish sauce
- 4 cloves garlic (minced)
- 4 cups lettuce (cut into 1 inch pieces)
- ¼ cup pickled daikon
- ¼ cup pickled carrots
- ½ cup cucumbers (thinly sliced)
- ¼ cup mint
- 16 oz vermicelli noodles (boiled)
- ½ cup Vietnamese dipping sauce
Instructions
- 1
Add all the ingredients from pork through fish sauce to a bowl. Marinate for at least 3 hours, but for the best results, marinate overnight.
- 2
Heat 1 tablespoon of oil over medium high heat. Saute the pork for 2-3 minutes until brown on all sides.
- 3
Lower the heat to medium low. Cover and cook for 3-5 minutes until pork is cooked through.
- 4
Add the garlic and saute for 2-3 minutes until the garlic is cooked.
- 5
Try the pork to make sure the texture is soft enough for you. If it is too chewy, add 1-2 tablespoons of water and cover and cook on medium low for another 3-5 minutes until the water becomes a thick sauce. Repeat this process until the pork is soft enough for your tastes.
- 6
Once done, empty the pork onto a plate and set aside.
- 7
Add lettuce, carrots, daikon, cucumbers, mint, and vermicelli noodles to a bowl. Top with a few pieces of pork.
- 8
Drizzle with Vietnamese dipping sauce and serve.