We borrowed this awesome recipe for lemongrass pork noodles from superstar chef Dale Talde. You may know him from TV and…everything. We're crazy about his Brooklyn restaurants, Talde and Pork Slope, and sampled this dish at the annual City Harvest's Bid Against Hunger fundraiser (where Dominique Ansel auctioned off a dozen cronuts for a cool $14,000). But we digress. If you're into Talde's spectacular Asian cuisine and have been hankering for a hot bowl of noodles, grab a few lemongrass stalks and meet us in the kitchen.
- 2 pounds pork shoulder, ground
- 2 tablespoons shallots, brunoise
- 2 tablespoons ginger, minced
- 1/4 cup scallion greens, sliced
- 2 tablespoons cilantro, chopped
- 1 egg white
- 3 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 tablespoon potato starch
- 1/4 cup sesame oil
- 1 tablespoon salt
- 1 tablespoon fish sauce
- 3 cloves garlic, chopped and fried
- 3 stalks lemongrass, very finely chopped
- 1 pound rice noodles
- 1/2 cup simple syrup
- 1/2 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 2 Thai chilies, sliced into 2
- Combine pork shoulder, shallots, ginger, scallions, cilantro, egg whites, oyster sauce, white pepper, red chili flakes, sugar, baking soda, potato starch, sesame oil, salt, fish sauce, garlic and lemongrass and mix well.
- Cook pork mixture in a hot wok until cooked through.
- To assemble, put blanched noodles on the bottom of a shallow bowl. Cover noodles with cooked lemongrass pork and adjust with more nuoc mam as needed.
- Garnish with crushed peanuts, Thai basil and cilantro sprigs.
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