Vietnamese Lemongrass Pork Noodle Bowl

This week was a hot one on the farm but I am not complaining. There was so much to harvest and our family shares were bountiful and full of our green goodness. It was a special day on the farm for me as one of my best friends was here visiting me from Florida. As we both have a passion for supporting local farmers and cooking, Thuy and I were looking forward to the day that we can spend time together on the farm. Thuy is Vietnamese and an absolutely amazing cook. We have been friends for over 18 years and one of my favourite dishes she introduced me to is her lemongrass noodle bowls. We decided to collaborate for a farm to table recipe and I was so excited to share her traditional dish with my farm family and all of you. This Vietnamese Lemongrass Pork Noodle Bowl is absolutely fresh and delicious with so much flavour and features our farm harvest. The pork can definitely be substituted for chicken, steak or extra-firm tofu. This is a recipe I am really excited about and is definitely a must try.

Enjoy xoxo



1 tbsp lemongrass, minced

4 large garlic cloves, minced

3 tbsp fish sauce 

1 tbsp low sodium soy sauce

2 1/2 tbsp palm or cane sugar

1/2 tsp black pepper

4 large pork chops

400 g thin vermicelli rice noodles, cooked as per packaged instructions

8-12 leaves of green leaf lettuce or butter lettuce

1 firm tomato, thinly sliced

1 small bunch fresh cilantro, long stems trimmed and reserved

1 small bunch fresh mint leaves

2 carrots, grated

English cucumber, thinly sliced in rounds

Fresh Thai red chilis (optional)

Garlic Scape and Cilantro Stem Saute

3 tbsp peanut oil

1/2 cup fresh garlic scapes, thinly sliced

reserved cilantro stems, finely chopped

1 Thai red chili, thinly sliced (optional)

Dipping Sauce (Nuoc Cham)

2 tbsp. palm or cane sugar

2 1/2 tbsp fish sauce

1/2 cup water

1 large garlic clove minced

1 tbsp white vinegar

1-2 Thai chilis thinly sliced on bias



In a medium bowl, whisk together, lemongrass, garlic, fish sauce, soy sauce, sugar and black pepper. Place pork chops in a glass bowl and toss with sauce. cover and place in refrigerator to marinate for 3 hours or best over night.

To make sauté, heat oil in a small skillet, add all ingredients and sauté for 2-3 minutes until garlic and cilantro has softened. Place in a small bowl and set aside.

To make Nuoc Cham, in a medium bowl, whisk all ingredients together until sugar has dissolved and set aside.

Preheat grill to medium high heat. Oil grill well to avoid meat from sticking. Grill pork chops for 5 -6 minutes on each side basting with leftover marinade. Let pork chops rest for a few minutes and thinly slice.

Place pork on a platter, add cooked noodles in a bowl and arrange lettuce, tomatoes, herbs, carrots, cucumbers and chilis on a platter. Serve with sauté and dipping sauce for everyone to customize their bowls

SERVINGS 4 | PREP & COOK TIME 45 mins + overnight for marinating

Copyright © 2016 Irene Matys.

All Rights Reserved.

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