vietnamese lemongrass pork and rice noodle bowl

on saturday, josh and i had our engagement video filmed!  the filmographer wanted to film us in our natural environment, so by default we cooked together.  on deciding what to make, there was really only one thing that came to mind. lemongrass pork vermicelli bowls!  they are so delicious (hence the name).  the filming went wonderfully and captured a couple awkward adorable moments like, for example, when josh was asked what he was looking forward to in our marriage.  josh easily names off several reasons, until the pressure of the camera hits him and he ends his list with..."and she's.... just. cute."  gotta love that man.

i also discovered vscocam for my phone!  i'm totally in love now.


crack bowls

serves 4 (or less depending how much you eat)

lemongrass pork

3 lb. pork loin

3/4 c chopped frozen lemongrass

3 T kosher salt

1 1/2 T coriander seeds, toasted and ground

1 1/2 T black pepper, ground

1/4 c canola oil

1  T fish sauce



1) Mix all ingredients except the pork in a small bowl; it should come together in a paste.  use a mortar and pestle or coffee grinder for the coriander seeds.  if you don't have that equipment, use ground coriander and skip the toasting.

2) cut a long slit along the long side of the pork loin, keep cutting until the pork opens up like a book.

3) spread 2/3 of the paste inside the pork.  roll the pork up like a pinwheel and use butcher's twine to truss the loin together.

4) Roast at 425 F until internal temperature is 145 F (about 45 mins-1 hr).  Let rest for 20 mins.  slice very thin.

5) in the meantime prep the vegetables and noodles!

assembling the bowls

amanda's super (not so secret anymore) fish sauce

1 lb. Dragonfly rice noodle sticks

5 large carrots, julienned

1 english cucumber, julienned

2 c bean sprouts, shocked

1 bunch mint, shocked

1 bunch cilantro, shocked

1 bunch thai basil, shocked

1/2 c peanuts, crushed



1) make fish sauce (see recipe below)

2) shock all herbs and veggies in ice water for 3 mins to crisp them up.  drain well.

3) julienne all carrots and cucumbers by slicing them thin on a bias into coins first, then cut coins into matchsticks from there.

4) crush peanuts.

5) drop noodles into boiling water and give a good stir several times during cooking.  set timer and cook for 5 mins.  drain into colander & rinse with plenty of cold water until the noodles are cold.

6) assemble bowls with any amount & variation of ingredients on the left!

I normally build like this: noodles, meat, carrots, cucumbers, all herbs, bean spouts, peanuts then loads of fish sauce.


amanda's (not so secret anymore) fish sauce

1/2 c fresh lime juice

1/2 c sugar

1/2 c 3 crabs fish sauce

1 c warm h20

5 garlic cloves, minced well

1 thai chili, sliced thin (not optional)

<3 vuu


1) mix all ingredients together until sugar dissolves.

2) taste and adjust sweet, salty & sour to your liking.  ta da!

Print Friendly and PDF