This easy Vermicelli Noodle Salad with Lemongrass Pork recipe is one of my favourite recipes to make. Full of bold flavours but still refreshing and light, you’ll want to make this again and again.
Cut the pork into bite sized pieces and set aside.
In a bowl, combine the sugar, fish sauce, lemongrass, soy sauce, garlic powder, and onion powder. Add the pork into the liquid and marinate for 30 minutes.
To a skillet over medium heat, add the pork to the pan in a single layer, leaving the marinade in the bowl for later. Brown the pork on all sides.
Add the liquid from the marinade to the skillet and let everything simmer for 10 to 15 minutes, stirring occassionally. If you want the sauce thicker, you can continue to simmer the pork or add a cornstarch slurry. Make the slurry by combining 1 tbsp of cornstarch with 1 tbsp of water.
As the pork cooks, bring a pot of water up to a boil and add the rice vermicelli. Cook according to the package and then strain and rinse the noodles under cold water.
When ready to eat, assemble the lemongrass pork bowl by dividing the noodles, pork, and toppings to two large plates. Drizzle with the sauce or scallion oil.