Pork Rice Noodle Bowl
The texture of this pork rice noodle bowl is amazing with the crunchy vegetables. The flavor is fantastic with the salty, sweet, spicy and umami combination.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 1/2 tbsp brown sugar
- 1/4 cup water
- 1 tsp cornstarch
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 lb ground pork
- 3 tsp lemongrass paste-see note
- 3/4 cup onion-chopped
- 1 clove garlic-chopped
- 2 tsp fish sauce
- 1/4 tsp black pepper
- 1/4 tsp red pepper flake
- 1 tsp ginger-grated
- 1 cucumber-halved and sliced thin
- 1 carrot-julienned, see notes
- 10 oz rice noodles-vermicelli
- cilantro-garnish
- sriracha-garnish
- Thai basil-garnish
- mint-garnish
- scallions-garnish
- chopped peanuts-garnish
Instructions
- Prep vegetables and set aside.
- In a small bowl mix soy sauce, oyster sauce, brown sugar, and fish sauce. Once sugar is dissolved whisk in water and cornstarch and set aside.
- Bring a pot of water to bowl adding salt to cook the rice noodles.
- Heat a large skillet or wok on medium heat. Add oils and cook pork for a couple of minutes breaking it up. Add lemongrass, onion, garlic, ginger, red pepper flake, and black pepper. Cook and break up pork while continuing to cook for 6 minutes.
- Add sauce, stirring to incorporate into the pork. Cook for 1 minute and sauce will thicken. After sauce boils remove from heat.
- Cook rice noodles for 1-2 minutes stirring gently. Do not overcook because the noodles will become mushy. Drain.
- To serve, put noodles in the bottom of the bowl. Add 1/4 of the pork and cucumber, carrots, cilantro and other garnish. Add sriracha if you want a taste of heat.
Notes
You can use 3 stalks of lemongrass if you have it available otherwise 1 teaspoon of paste equals 1 stalk.
You can purchase julienned carrots carrots at the grocery store.