Charred Lemongrass Pork and Cool Noodles Make the Ultimate Summer Bowl

This popular Vietnamese dish features pork chops marinated in a bold and aromatic combination of fish sauce, garlic, and lemongrass, coming off the grill savory, charred, and juicy-tender. Served over rice noodles with pickled carrots, radishes, and onion; fresh basil, mint, and shiso (perilla) leaves; and lettuce, the savory pork shoulder—which can be threaded on skewers or grilled whole and cut into pieces—anchors this meal. The quick-pickled vegetables will begin to soften in as little as five minutes, but let them cure for at least an hour to pick up even more flavor from the simple brine. Don’t worry: They’ll still retain a nice crunch and texture.

What is nước chấm?

Nước chấm is a versatile Vietnamese sauce made of water, lime juice, sugar, fish sauce, chile, and garlic. It’s salty, savory, sweet, and a touch spicy and can be used as a dipping sauce or drizzled over noodles and rice. 

What is the best way to prepare the pork for this bowl?

The pork chops are halved crosswise before they’re marinated and grilled in this recipe, which makes for easy marinating and quick cooking. Alternatively, you can cut pork into roughly 1-inch pieces and marinate for 30 minutes. Thread three to four pieces on 6-inch skewers. Grill, covered, turning every three to four minutes, until the pork is lightly charred and cooked through, 12 to 15 minutes. 

Notes from the Food & Wine Test Kitchen

Make sure to oil grill grates well. The sugar, garlic, and lemongrass on the pork have a tendency to stick. 

Suggested pairing

Try Cường Phạm’s robust California Cabernet, Đồi Đá Napa Valley.

Make ahead

You can marinate and refrigerate the pork up to 24 hours in advance. The nước chấm can be made up to one week in advance and refrigerated. The pickled veggies can be made up to five days in advance and refrigerated.