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Best Lemongrass Pork
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5 from 1 vote

Best Lemongrass Pork Vietnamese Noodle Salad

This recipe makes one of the biggest and most comforting bowls of food you can imagine!
Prep Time1 hour
Cook Time5 minutes
Servings: 4 people
Calories: 504kcal
Author: Shobee

Equipment

  • 1 Skillet
  • 1 instant pot duo crisp plus air fryer 8 quart

Ingredients

Pork Marinade

  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp dark brown sugar
  • 1/4 cup red onion chopped
  • 1 stalk lemongrass finely chopped
  • 4 cloves garlic minced
  • 2 stalks green onions chopped
  • 1 lb pork shoulder thinly sliced to one-fourth of an inch

Scallion Oil

  • 1/2 cup canola oil
  • 4 stems green onion chopped

Pickled Cucumber and Carrots

  • 2 carrots shredded
  • 1 cucumber shredded, seeds not included

Vietnamese Fish Sauce

  • 1/2 cup fish sauce
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1/4 cup white vinegar
  • 2 tbsp garlic minced
  • 1-2 pieces Thai Chiles finely chopped

Assemble Noodle Bowl

  • 12 oz Rice Stick Noodles
  • 1 bunch Cilantro chopped
  • Ground Turkey Lumpiang Shanghai please see notes for the recipe
  • 1 stalk Lemon grass Pork finely chopped
  • Green Onion Oil
  • Carrot and Cucumber Pickles
  • Lettuce chopped

Instructions

Pork marinade

  • Slice the pork into one-fourth-inch pieces and place in a medium-sized bowl. Add in the marinade ingredients and mix to coat the pork meat, Cover and marinate overnight.

How to Cook in the Instant Pot

  • Place the air fryer tray in the Instant Pot base. Spray with nonstick oil. Place the marinated lemongrass pork and spray with nonstick oil. Cover using the Instant Pot lid. Set the temperature to 390 F and set the time to 8 minutes. Turn the meat as required.

How to Cook stove top

  • When ready, heat a small amount of cooking oil and fry the pork until cooked through. Drain excess oil in the paper towel and set aside.

Cook the Green onion oil

  • In a skillet, heat the cooking oil and add the chopped green onions. Fry the green onions until wilted. Let cool and transfer in a container.

Cucumber and Carrot Pickles

  • Shred the carrots and cucumber. Place them in a medium-sized container and add salt. Let it sit for thirty minutes and squeeze out excess fluid. Transfer to a heat-proof container or plastic. Please see the notes for Daikon and Carrot Pickles Recipe.
  • Mix water, vinegar, and sugar in a medium-sized saucepan. Boil and pour the mixture into the carrots and cucumber. Let cook and store in the fridge.

Assemble the Noodle Salad Bowl

  • Place the chopped lettuce at the bottom of the bowl. Top it with the noodles, pork, pickles, and green onion oil. Pour the Vietnamese salad dressing. Embellish with cilantro, green onions, and peanuts.

Video

Nutrition

Calories: 504kcal | Carbohydrates: 35g | Protein: 18g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 3214mg | Potassium: 659mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5366IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 2mg