Vietnamese Lemongrass Pork Noodle Salad (Bun Thit Xao)
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 people
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Calories
189 kcal
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Course
Main Course, Appetizer
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Cuisine
Vietnamese
Vietnamese Lemongrass Pork Noodle Salad (Bun Thit Xao)
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Vietnamese Lemongrass Pork Noodle Salad (Bun Thit Xao) features pork stir-fried with lemongrass and beansprouts, rice vermicelli noodles, cucumber, lettuce, and herbs. Everything is tossed with nuoc cham dressing to make a light yet flavorful and filling bowl of noodle salad.
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Ingredients
For the pork stir-fry
- 11-12 oz pork shoulder
- 1/2 teaspoon salt
- olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon minced shallot
- 2-3 tablespoons minced lemongrass (3-4 stalks, white and light green parts only)
- 1 teaspoon soy sauce
- 1 1/2 cups beansprouts
For the dressing
- 1 tablespoon fish sauce
- 2 tablespoons hot water
- 1/2 tablespoon sugar
- 2 teaspoons lime juice
- bird's eye chili, thinly sliced (optional)
To serve
- rice vermicelli noodles
- cucumber, thinly sliced or cut into matchsticks
- lettuce
- fresh herbs such as cilantro, Thai basil, mints
- freshly cracked black pepper
Instructions
- Slice pork thinly against the grain and mix well with salt. If your pork has almost no fat, add a couple of teaspoons olive oil to mix with the pork.
- Make the dressing by combining fish sauce, hot water, sugar and lime juice. Adjust the ratio of ingredients to your liking. Set aside.
- Prepare all other ingredients: garlic, shallot, lemongrass, beansprouts, vermicelli noodles, cucumber, lettuce and herbs. Add vermicelli noodles to serving bowls and arrange cucumber, lettuce and herbs on top.
- Place a pan over medium heat. Add olive oil and once the oil is hot, add shallot and garlic. Stir-fry for a few seconds until fragrant. Add lemongrass and stir-fry for 30-40 seconds until lemongrass is fragrant and reduces in volume.
- Increase the heat to medium-high and add pork. Stir-fry the pork and when it is 50% cooked, add soy sauce. Continue to stir and cook until the outside is no longer pink, then add beansprouts. Mix and cook for 1-2 minutes until pork is fully cooked, beansprouts is hot and still have some crispness.
- Taste the pork and beansprouts mixture and adjust with more salt if needed. Place the pork mixture on top of the noodle bowls. Sprinkle some black pepper if desired and serve immediately with the dressing.
Notes
- If your stove is not powerful, you can cook the pork in two batches to avoid steaming instead of stir-frying it.
- The nutrition calculation doesn't include the value of vermicelli noodles.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
10g
(3%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
64mg
(21%)
Sodium
1367mg
(57%)
Potassium
503mg
(14%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin C
13mg
(14%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 1367mg | 57% |
| Potassium | 503mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin C | 13mg | 14% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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