Vietnamese Lemongrass Pork Bowl

Instructions

1. Prepare the marinade
   In a large bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well until the sugar has dissolved completely.
2. Marinate the pork
   Add the thinly sliced pork to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 2 hours for better flavor absorption.
3. Prepare the vegetables
   While the pork is marinating, prepare the vegetables. Wash and julienne the carrots, slice the cucumber, wash the bean sprouts, and pick the mint and cilantro leaves. Set aside in separate bowls.
4. Make the nuoc cham sauce
   In a small bowl, combine the fish sauce, lime juice, sugar, and water. Stir until the sugar dissolves. Add the minced garlic and chopped chili. Set aside to allow flavors to meld.
5. Cook the pork
   Heat a grill pan or skillet over medium-high heat. Remove the pork from the marinade, shaking off excess. Cook the pork in batches for 2-3 minutes per side until caramelized and cooked through. Rest for 5 minutes before slicing.
6. Assemble the bowls
   Divide the cooked jasmine rice among four serving bowls. Arrange the grilled pork slices, cucumber, carrots, and bean sprouts attractively over the rice. Garnish with fresh mint and cilantro leaves.
7. Finish and serve
   Sprinkle the crushed peanuts over each bowl. Serve immediately with the nuoc cham sauce on the side, allowing each person to add as much as they prefer to taste.