Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)

Step 1

Marinate pork: Combine all ingredients listed under Lemongrass Pork. Marinate pork for at least 30 minutes and up to a day.

Step 2

Make Nuoc Cham:Whisk together water, sugar and lime juice. Add fish sauce and chilis to taste. (Nuoc Cham can be made up to a week ahead.)

Step 3

Cook noodles according to package direction (most need to soak in very hot water just until tender).

Step 4

Prepare spring rolls, lettuce, carrots, cucumbers, and peanuts. Tear cilantro and mint leaves off their stalks.

Step 5

Just before serving, heat a wok or skillet over medium-high heat. Add oil and then, using a slotted spoon transfer pork to heated oil (be careful - it will splatter when it hits the hot oil). Stir-fry pork until it begins to cook on the outside, ~1 minute. Pour remaining marinade over pork and bring to a simmer. Simmer pork in marinade until marinade reduces by at least half. (Because the marinade was exposed to raw pork, it is important that the marinade comes to a bubbling simmer and reduces so that it is fully "cooked" like the pork.) When the pork is cooked through, remove the wok from the heat.

Step 6

Assemble bowls with lettuce and then noodles. Top with all remaining ingredients and enjoy with Nuoc Cham on the side or poured over the top. (I like to toss all of the ingredients together in Nuoc Cham before digging in, but some people like to eat each component separate. It's great either way!)