Vietnamese Lemongrass Pork Vermicelli Bowl

Ingredients

• 200 g Ground pork
• 1 tbsp Lemongrass paste (or grated lemongrass)
• 1 clove Garlic
• 1.5 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 tbsp Rice vinegar
• 90 g Vermicelli rice noodles
• 1 medium Carrot
• 0.5 cup Cucumber
• 0.25 cup Fresh mint
• 0.25 cup Fresh cilantro
• 1 tsp Neutral oil

Instructions

1. 1

   Soak vermicelli in hot water until tender, then drain.

2. 2

   Make quick pickles: thinly slice carrot. Toss with 1 tbsp rice vinegar and 1 tsp sugar; set aside.

3. 3

   Mix pork with lemongrass paste, minced garlic, fish sauce, and 1 tsp sugar (use remaining if needed).

4. 4

   Heat a skillet with neutral oil over medium-high. Cook pork until browned and cooked through, 8–10 minutes.

5. 5

   Assemble bowl: noodles, cucumber, pickled carrot, herbs, and pork on top.

6. 6

   Serve immediately (add extra vinegar if you like it tangier).