Vietnamese Lemongrass Pork Nourish Bowls

Need

• The Lemongrass Pork

• 2 pork fillets, sliced into 2cm rounds
• 2 lemongrass stalk, white part only, sliced thinly
• 6 cloves garlic
• 60 Grams fish sauce
• 1-2 limes juice only
• 1 Tablespoon soy sauce
• 20 Grams brown sugar
• 40 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1/2 Teaspoon baking soda

• Nuoc Man Cham

• 2 cloves garlic
• 1 red chilli
• 60 Grams fish sauce
• 60 Grams rice wine vinegar
• 35 Grams raw caster sugar BUY
• 120 Grams water
• 1 limes juice only

• Quick Pickle

• 2 carrots, peeled and julienned
• 1 Bunch radishes, julienned
• 350 Grams apple cider vinegar
• 80 Grams water
• 1 Tablespoon pink salt flakes BUY
• 40 Grams raw caster sugar BUY
• 1 Teaspoon each fennel, coriander and mustard seeds
• 1 Teaspoon peppercorns

• The Salad

• 2 baby cos lettuce, shredded
• 2 cucumber sliced
• 100 Grams bean sprouts
• Handfuls fresh mint leaves
• Handfuls fresh coriander or cilantro leaves

• The Rest

• 200 Grams dried vermicelli noodles, cooked as per packet instructions
• sliced red chilli
• lime wedges
• 1/2 Cup chopped roasted and salted peanuts

Do

1  

To marinate the pork, place sliced pork fillet into a snap lock bag.

2  

Place lemongrass and garlic in the Thermomix bowl. Chop 5 sec/speed 8. Add remaining ingredients and blend 10 sec/speed 8. Pour into bag with the pork. Refrigerate overnight for best results.

3  

When you're ready to cook the pork, place a pan over high heat. Add some EVOO and fry in batches about 1.5 minutes each side. Rest for 10 minutes. Then slice thinly to serve. (This is delicious in its own right, so remember this recipe!)

4  

Make the Nuoc Mam Cham; Place garlic and chilli in the Thermomix bowl. Chop 3 sec/speed 7, scrape down sides of the bowl and repeat. Set aside.

5  

Place fish sauce, rice vinegar, sugar and water into the mixing bowl and cook 4 min/100°C/speed 2/MC off. Set aside in a separate bowl and allow to cool for 10 minutes.

6  

Add the chopped garlic and chilli and the lime juice to the cooled mixture. Stir to combine.

7  

Allow to cool completely and store in a glass bottle/jar in the refrigerator.

8  

To make the quick pickle; Fill sterilised jars with carrot and radish, packing the jar very tightly, adding extras such as garlic, chilli, seeds, herbs as you wish.

9  

To make the pickling liquid, place all ingredients into the Thermomix bowl. Cook 10 min/100°C/Reverse/speed 1.

10  

Pour pickling liquid into jar, stopping 5mm from the top. Seal jar.

11  

Leave out in room temperature overnight. Then store in the fridge until ready to serve. These will keep very well and in fact taste better after a few weeks.

12  

Assembly; In each serving bowl, place noodles, salad, pickled carrot & radish and pork slices. Top with herbs, sprinkle with peanuts. Add sliced chilli and a lime wedge.

13  

Serve with Nuoc Mam Cham on the side so everyone can help themselves.