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July 30, 2010

Lemongrass Pork on Cool Rice Vermicelli with Herbs

Published Thursday, October 01, 2009

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 green- or red-leaf lettuce, shredded about ½" thick 1 small cucumber, julienned about ⅛" thick ½ cup shredded ...

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