Lemongrass Pork Recipe

Prepare lemongrass

Trim fibrous outer layers from lemongrass, remove tough upper stalks and finely mince the white and pale green parts until you have about 3 tablespoons of minced lemongrass.

In a large bowl, combine minced lemongrass, minced garlic, minced shallot, light gluten-free soy sauce (tamari), brown sugar, fish sauce, lime juice, sesame oil, neutral oil, ground black pepper and optional chili. Whisk until sugar is dissolved and the marinade is homogeneous.

Add pork loin slices to the marinade, massaging the marinade into the meat so every piece is coated. Cover and refrigerate for at least 2 hours, preferably 6–8 hours or overnight for best flavor.

About 30 minutes before cooking, remove pork from fridge to come toward room temperature and preheat grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using a broiler or skillet, preheat accordingly and lightly oil the surface.

Grill: Place pork on the hot grill and cook 3–5 minutes per side for thin slices, or 6–8 minutes per side for thicker pieces, until internal temperature reaches 63°C (145°F) and edges are caramelized. If marinated whole loin, sear both sides then finish over indirect heat until 63°C. Let meat rest 5–7 minutes, then thinly slice across the grain.

While pork marinates, combine rice vinegar, water, sugar and salt in a heatproof bowl or jar and stir until sugar dissolves. Taste – it should be tangy and slightly sweet; adjust to preference.

Pack thinly sliced daikon (or radish) and carrot into jars or bowls and pour the pickling liquid over until fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Pickles will be ready in 30 minutes and keep well for up to 1 week.

Cook rice vermicelli according to package instructions: bring a large pot of water to a boil, turn off heat, add noodles and let soak 3–5 minutes until tender but still springy. Drain and rinse under cold water to stop cooking and remove surface starch. Toss with a teaspoon of neutral oil to prevent sticking.

Prepare vegetables and herbs: julienne cucumber and carrots, wash and dry lettuce and herbs, slice scallions, chop peanuts if using.

To assemble bowls: place a bed of mixed lettuce (about 3/4 cup), add 75 g cooked vermicelli per serving, top with sliced grilled pork (about 100–120 g per serving), a handful of julienned cucumber and carrot, a small scoop of pickled carrot & daikon, sprinkle with chopped herbs, scallions and peanuts. Serve with nuoc cham on the side for drizzling or dipping.

If making spring rolls: soften a rice paper wrapper in warm water until pliable (about 10–15 seconds), lay on a flat surface, place lettuce, a small portion of vermicelli, a few slices of pork and a couple of mint leaves near one edge, then roll snugly folding in sides as you go. Repeat to make 8 rolls. Serve with nuoc cham.

In a small bowl, dissolve sugar into warm water. Add lime juice and fish sauce, stirring to combine. Taste and adjust balance: it should be salty, sweet and sour. Stir in minced garlic and minced chile (if using). Chill briefly or serve at room temperature.