Enjoy a refreshing Vietnamese noodle bowl loaded with fragrant lemongrass grilled pork, crispy fried spring rolls, fresh herbs, and sweet fish sauce dressing.
Marinate thinly sliced pork with minced lemongrass, shallot, garlic, 1 tbsp honey, 1 tbsp oyster sauce, 1 tbsp fish sauce, and a little oil for at least 1 hour.
Grill the marinated pork over charcoal or in an air fryer at 350°F (180°C) until nicely charred. Deep fry spring rolls until golden and crispy.
Mix fish sauce, sugar, lime juice/vinegar, and water in a 1:1:1:3 ratio. Add minced garlic, chili, and pickled carrots/daikon.
Place chopped greens and cucumber at the bottom of the bowl. Add rice noodles, top with grilled pork, cut spring rolls. Garnish with scallion oil and crushed peanuts. Pour dressing over to serve.
Q: How to keep pork moist in an air fryer?
A: Baste the pork with its marinade or a little oil halfway through the cooking time to prevent it from drying out.
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