Ingredients:
Marinade:
1 tsp baking soda
1 1/2 lb thin-cut pork chops, cut 1/4″ thick
3 stalks lemongrass, white and light green parts only, thinly sliced
1 shallot, roughly chopped
4 cloves garlic, roughly chopped
1/3 cup light brown sugar
1/3 cup fish sauce
2 tbsp soy sauce
1 tsp cornstarch
2 tbsp vegetable oil
Serving:
14 oz rice vermicelli, soaked in hot water, drained, and chilled or room temperature
1/4 cup coarsely chopped fresh mint
1/4 cup cilantro leaves and tender stems
1 cup thinly sliced English cucumbers
Pickled Daikon and Carrots
1/2 cup crushed unsalted peanuts
Nuoc Cham
Lime wedges
Instructions:
Mix together baking soda and 1/2 cup water in a ziplock bag and shake until dissolved. Add the pork and press out all air, then seal. Refrigerate for 15 minutes, then drain, and rinse the pork under cold water. Pat dry and set aside. Reserve ziplock bag.
Crush the lemongrass, shallot, garlic, and palm sugar in a mortar and pestle to form a paste. Transfer to a bowl and whisk in the fish sauce, soy sauce, cornstarch and vegetable oil. Add the pork and toss to coat. Transfer to the ziplock back and press out the air and seal. Marinate at room temp for about 30 minutes, turning pork to evenly coat.
Heat up a grill pan on medium high heat and oil. Grill pork, turning frequently until pork is charred and cooked through, about 4-5 minutes total. Internal temp should hit 145F.
Fill serving bowls with noodles, pork, herbs, cucumber, pickled carrot and daikon and peanuts. Drizzle with nuoc cham before serving and lime wedges.
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