Six pounds of pork shoulder yields a lot of lemongrass pork. Luckily, it’s easy to transform the pork into a delicious noodle bowl with Vietnamese inspired ingredients. It also doubled as a pantry clean out recipe since I was able to get Asian noodles and carrots out of the fridge as well as some peanuts out of the pantry. This recipe is mostly just chopping up a bunch of stuff and arranging it in a big bowl. Pretty quick and easy.
Make the dressing by whisking together 2 tablespoons of fish sauce, 1 tablespoons of red pepper flakes, 1/4 cup of lime juice and 2 tablespoons of sugar in a small bowl.
Bring a pot of water to a boil. While waiting for the water to boil, shred 2 cups of lettuce and place it in the bottom of your dinner bowl. Chop one cucumber into a large dice. Arrange on top of the lettuce. Roughly chop a handful of cilantro and mint. Shred two carrots (or use purchased shredded carrots). Place those around the perimeter of the bowl.
Slice three or four pieces of lemongrass pork into thin strips. Saute in one tablespoon of sesame oil over medium high heat. You’ll only cook these for a minute or two, you are just heating it through.
Once your water has come to a boil, cook the Asian noodles according to package directions. (Mine were fresh from Trader Joe’s, but dried would work as well). Add the cooked noodles to the bowl. Add the pork to the bowl and sprinkle with peanuts. Pour the dressing over the top and stir to combine.