Vietnamese Lemongrass Pork Chop Noodle Salad (Bún Chá)

Directions

Kurobuta Pork Chops

1. In a blender: add the lemongrass, shallot, garlic, fish sauce, sesame oil, salt, pepper, lime juice, and water. Blend until paste forms, add a tablespoon of extra water as needed to get it all blended.

2. Rub the marinade all over the chops and marinade overnight or for at least three hours.

3. When you are ready to cook, heat a large cast iron skillet over medium-high and add oil. Once the oil is shimmering sear pork chops for 4 minutes per side until the internal temperature reaches 135°F. If chops are thicker the cooking time will increase. When the chops are done remove them from the pan and let them rest for 10 minutes before slicing.

Nước Chấm (Dipping Sauce / Dressing)

1. Combine dressing ingredients and whisk until combined.

Noodle Salad

1. Place noodles on a large platter. If sticking, rinse in cold water and strain again. Scatter the lettuce leaves around the corners, and add the carrots, cucumbers & sprouts. Lay sliced pork chops over the noodles. Garnish with fresh herbs. Pour half the dressing and gently toss. Serve the remaining dressing on the side and add more if desired along with the cut lime.