Recipes
Lemongrass Pork on Cool Rice Vermicelli with Herbs

Lemongrass Pork on Cool Rice Vermicelli with Herbs

YIELD: 4 to 6 servings

1 Tbsp. oyster sauce
2 tsps. fish sauce (nuoc mam)
1 Tbsp. vegetable oil
1 Tbsp. light-brown palm sugar
½ tsp. ground black pepper
2 stalks lemongrass, trimmed and minced
1 small shallot, minced
1 clove garlic, minced
¾ lb. pork shoulder, butt or leg, sliced about ⅛" thick
1 lb. dried rice vermicelli
Water, as needed
¼ head gree

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