Vietnamese Lemongrass Pork with Vermicelli Noodles
Lemongrass and ginger marinated pork strips stir-fried, served over soaked vermicelli with cucumber, mint, and lime.
- 300 g organic pork shoulder steaks
- 2 pieces fresh lemongrass stalks
- 150 g rice vermicelli noodles
- 2 tbsp organic fish sauce
- 15 g organic brown sugar
- 20 g fresh ginger
- 3 pieces garlic cloves
- 1 piece organic cucumber
- 20 g fresh mint leaves
- 1 piece organic lime
- 2 tbsp organic groundnut oil
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Add to a shopping listHow the shopping list works →- Step 1
Finely mince lemongrass, ginger, and garlic. Mix with fish sauce, brown sugar, and 15ml oil to make marinade.
- Step 2
Cut pork into thin strips and marinate for 15 minutes.
- Step 3
Soak vermicelli noodles in hot water for 8-10 minutes until tender, then drain.
- Step 4
Slice cucumber into thin ribbons using a vegetable peeler.
- Step 5
Heat remaining oil in a wok over high heat. Stir-fry marinated pork for 4-5 minutes until caramelised.
- Step 6
Serve pork over noodles, topped with cucumber ribbons and fresh mint. Squeeze lime juice over before eating.
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