Vietnamese Rice Noodle Bowls

Instructions

1. Marinate the meat
   In a bowl, combine 2 tablespoons fish sauce, 1 tablespoon brown sugar, minced garlic, and lemongrass. Add the sliced pork, mix well to coat, and marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Prepare the nuoc cham sauce
   In a small bowl, combine 1/4 cup warm water, remaining 1 tablespoon brown sugar, 1 tablespoon fish sauce, lime juice, and rice vinegar. Stir until sugar dissolves. Add sliced chilies if desired. Set aside to let flavors meld.
3. Cook the noodles
   Bring a large pot of water to a boil. Add rice vermicelli and cook according to package instructions, usually 3-4 minutes until just tender. Drain, rinse under cold water to stop cooking, and set aside.
4. Grill the pork
   Heat a grill pan or skillet over medium-high heat. Remove pork from marinade and grill for 2-3 minutes per side until caramelized and cooked through. Let rest for 5 minutes before slicing into thin strips.
5. Prepare the vegetables
   Wash and dry all vegetables and herbs. Shred the lettuce, julienne the cucumber, rinse the bean sprouts, and pick the mint and cilantro leaves from their stems. Arrange on a platter for serving.
6. Assemble the bowls
   Divide the cooked rice noodles among four bowls. Top with grilled pork slices. Arrange lettuce, cucumber, bean sprouts, mint, and cilantro around the edge of each bowl.
7. Finish and serve
   Sprinkle crushed peanuts over each bowl. Serve with nuoc cham sauce on the side, allowing each person to dress their bowl according to taste. Mix all ingredients together before eating for the best flavor experience.