Author Notes
Ground pork in an aromatic lemongrass sauce, served over rice noodles is super easy to make. This dinner can easily be on the table in 30 minutes and is equally good hot or room temperature. —Thao | In Good Flavor
Continue After Advertisement
Ingredients
-
1/4 cup
low sodium soy sauce
-
1/4 cup
oyster sauce
-
1 1/2 tablespoons
packed brown sugar
-
1/4 cup
water
-
1 teaspoon
cornstarch
-
1 tablespoon
vegetable oil
-
1 pound
ground pork
-
1/3 cup
finely chopped lemongrass, about 3 stalks
-
3/4 cup
chopped onion
-
1
clove garlic, finely chopped
-
1/4 teaspoon
red pepper flakes or to taste
-
1/4 teaspoon
black pepper
-
1
unpeeled cucumber, julienned
-
1
medium carrot, julienned or shaved
-
10 ounces
rice noodles (vermicelli)
-
cilantro for garnish
Directions
-
Bring a large pot filled 2/3 with water to a boil while prepping the vegetables, bringing it back to a boil just before cooking the noodles.
-
Prep all of the vegetables. Set aside.
-
Combine soy sauce, oyster sauce, and brown sugar in a small bowl. Whisk to dissolve brown sugar. Add water and cornstarch. Whisk until cornstarch is smooth and incorporated. Set aside.
-
Preheat a large skillet on medium high heat. Add oil. Add ground pork. Cook 1 minute, using a spatula to break pork into chunks. Add lemongrass, onion, garlic, red pepper flakes, and black pepper. Continue cooking and breaking up pork until the meat is cooked through, about 6 minutes.
-
Add sauce, stirring to incorporate into the pork mixture. Sauce will thicken slightly. Cook for 1 minute, reducing heat to medium when sauce boils. Remove from heat.
-
Add rice vermicelli to boiling water, stirring gently to separate. Cook for 1-2 minutes. Noodles are done when they are tender but maintain body. Do not overcook as noodles will turn mushy quickly. Drain.
-
To serve, place some noodles in a large bowl. Top with 1/4 of pork mixture. Add some cucumber, carrots, cilantro, or other vegetable condiments of choice.
See what other Food52ers are saying.