Dinner #31

vietnamese lemongrass Pork Bowl

Ingredients serves 2

100g roast pork cubed cooked leftovers with marinade


1cm fresh ginger sliced thin strips

1 tsp garlic diced

1Tb lemongrass paste

1tb Thai fish sauce

1 palm sugar cube


Serve with

1 long red chili deseeded and thinly slice

fresh herbs from Vegepod/herb pot. Handful of each basil, coriander, mint

1 Green Shallot sliced on diagonal

1 cup fresh bean sprouts

1/2 cup vermicelli noodles soaked and drained

1 organic carrot pickled batons

1/2 lime cut in half lengthwise for 2 wedges

1 cucumber fresh from Vegepod deseeded cut into batons



Cut ingredients as listed

combine marinade with pork

place pork in skillet cook for 5 minutes stir well to coat evenly with marinade

place in bowl