Name: Vietnamese Ground Pork Rice Noodle Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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

Ground pork in an aromatic lemongrass sauce, served over rice noodles, is super easy to make. This Vietnamese Ground Pork Rice Noodle Bowl can easily be on the table in 30 minutes, and it is equally good at hot or room temperature. A winner all around!

Hi, y’all! Thank you for joining me. I am so glad to be back and excited to share my first recipe!! So let’s get started!

My family’s favorite Vietnamese restaurant has the most fabulous chicken wings. It is the sauce that makes these wings irresistible, and it’s this sauce that inspires today’s recipe. The key ingredients—lemongrass, oyster sauce, and soy sauce are the foundation that brings this noodle dish to life. I’m happy to say my recreation does not disappoint!

On a busy day, I can get this dinner on the table in no time. The ground pork and sauce take under 10 minutes to cook, and the noodles are done in less than 2 minutes. Aside from the taste, the ease of making is why I LOVE this dish!

When it comes to Asian cooking, lemongrass is my equivalent of garlic for Rachael Ray. I would put it in everything if I could. I find lemongrass’ aromatic scent coupled with its citrusy flavor intoxicating…I think if I were a cat, lemongrass would be my catnip.

The noodle bowl can be made mild or spicy simply by adjusting the amount of red pepper flakes. The amount used in this recipe yields a mild flavor, so don’t be afraid to add more. Just before serving, top off with an assortment of vegetable condiments. Shredded lettuce, shredded carrots, julienned cucumber, bean sprouts, Thai basil, and cilantro are good options. Pick and choose what you like. The coolness and crispiness of the raw vegetables are a nice contrast to the hot, tender pork and noodles. Similarly, the vegetables impart a slight sweetness, which perfectly balances out the saltiness of the sauce.

Helpful tips:

Mince extra lemongrass and store it in an airtight container or zip-lock bag for future use. It is good frozen for months.
Rice noodles are available in different widths, therefore adjust cooking time accordingly. It should have some body when cooked. Do not overcook, as it will become mushy.
If you are not eating right away, slightly undercook the noodles and rinse with plenty of cold water. Dip quickly in hot water to reheat.
To make carrot shavings or slivers, score the outside of the carrot (1/8″ apart) with a sharp paring knife. Shave off 2-inch sections using a vegetable peeler. Continue scoring and shaving as needed.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

This 10-inch skillet comes with a lid. It has a Swiss granite coating and is PFOA-free.
This stainless steel mesh drainer is perfect for draining fine noodles like vermicelli. I use it for this purpose all the time.
Wooden spatula is my go-to utensil when cooking ground meat. This one is made of teak and is highly moisture-resistant.
Soy sauce and oyster sauce provide umami for this recipe.
Every good noodle bowl needs chopsticks. These are made of fiberglass and are dishwasher safe.

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