VIETNAMESE GROUND PORK RICE NOODLE BOWL

INGREDIENTS:

1/4 cup low sodium soy sauce

1/4 cup oyster sauce

1 1/2 tbsp. packed brown sugar

1/4 cup water

1 tsp. cornstarch

1 tbsp. vegetable oil

1 lb. ground pork

1/3 cup finely chopped lemongrass, about 3 stalks (how to use lemongrass here)

3/4 cup chopped onion

1 clove garlic, finely chopped

1/4 tsp. red pepper flakes or to taste

1/4 tsp. black pepper

1 unpeeled cucumber, julienned

1 medium carrot, julienned or shaved

10 oz. rice noodles (vermicelli)

cilantro for garnish

INSTRUCTIONS:

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.

Bring a large pot filled 2/3 with water to a boil while. While water comes up to heat, prep the pork.

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.

Makes 4 servings.

Note:

Shredded lettuce, bean sprouts, Thai basil, and mint are also good topping options for this noodle bowl.