May 16, 2017



Ground pork in an aromatic lemongrass sauce, served over rice noodles is super easy to make. This dinner can easily be on the table in 30 minutes and is equally good hot or room temperature. Winner all around!

   Instagram   Yummy 

Hi y'all! Thank you for joining me. I am so glad to be back and excited to share my first recipe!! So let's get started!

My family's favorite Vietnamese restaurant has the most fabulous chicken wings. It is the sauce that makes these wings irresistible and is the inspiration for today's recipe. The key ingredients—lemongrass, oyster sauce, and soy sauce are the foundation that brings this noodle dish to life. My recreation does not disappoint!

On a busy day, I can get this dinner on the table in no time. The ground pork and sauce takes under 10 minutes to cook, and the noodles are done in less than 2 minutes. Aside from the taste, the ease to make is why I LOVE this dish!

When it comes to Asian cooking, lemongrass is my equivalent of garlic for Rachael Ray. I would put it in everything if I could. I find lemongrass' aromatic scent coupled with its citrusy flavor intoxicating...I think if I were a cat, lemongrass would be my catnip.

The noodle bowl can be made mild or spicy simply by adjusting the amount of red pepper flakes. The amount used in this recipe yields a mild flavor, so don't be afraid to add more. Just before serving, top off with an assortment of vegetable condiments. Shredded lettuce, shredded carrots, julienned cucumber, bean sprouts, Thai basil, and cilantro are good options. Pick and choose what you like. The coolness and crispiness of the raw vegetables is a nice contrast to the hot, tender pork and noodles. Similarly, the vegetables impart a slight sweetness, which perfectly balances out the saltiness of the sauce.

Helpful tips:
  • Mince extra lemongrass and store in an airtight container or zip lock bag for future use. It is good frozen for months.
  • Rice noodles are available in different widths, therefore adjust cooking time accordingly. It should have some body when cooked. Do not over cook as it will become mushy.
  • If not consuming right away, slightly undercook noodles and rinse with plenty of cold water. Dip quickly in hot water to reheat.
  • To make carrot shavings or slivers, score the outside of the carrot (1/8" apart) with a sharp paring knife. Shave off 2-inch sections using a vegetable peeler. Continue scoring and shaving as needed.

Other Asian inspired recipes you might like:



1/4 cup low sodium soy sauce
1/4 cup oyster sauce
1 1/2 tbsp. packed brown sugar
1/4 cup water
1 tsp. cornstarch
1 tbsp. vegetable oil
1 lb. ground pork
1/3 cup finely chopped lemongrass, about 3 stalks (how to use lemongrass here)
3/4 cup chopped onion
1 clove garlic, finely chopped 
1/4 tsp. red pepper flakes or to taste
1/4 tsp. black pepper
1 unpeeled cucumber, julienned 
1 medium carrot, julienned or shaved
10 oz. rice noodles (vermicelli) 
cilantro for garnish


Bring a large pot filled 2/3 with water to a boil while prepping the vegetables, bringing it back to a boil just before cooking the noodles.

Prep all of the vegetables. Set aside.

Combine soy sauce, oyster sauce, and brown sugar in a small bowl. Whisk to dissolve brown sugar. Add water and cornstarch. Whisk until cornstarch is smooth and incorporated. Set aside.

Preheat a large skillet on medium high heat. Add oil. Add ground pork. Cook 1 minute, using a spatula to break pork into chunks. Add lemongrass, onion, garlic, red pepper flakes, and black pepper. Continue cooking and breaking up pork until the meat is cooked through, about 6 minutes. 

Add sauce, stirring to incorporate into the pork mixture.  Sauce will thicken slightly. Cook for 1 minute, reducing heat to medium when sauce boils. Remove from heat.

Add rice vermicelli to boiling water, stirring gently to separate. Cook for 1-2 minutes. Noodles are done when they are tender but maintain body. Do not overcook as noodles will turn mushy quickly. Drain.

To serve, place some noodles in a large bowl. Top with 1/4 of pork mixture. Add some cucumber,  carrots, cilantro, or other vegetable condiments of choice. 

Makes 4 servings.

Shredded lettuce, bean sprouts, Thai basil, and mint are also good topping options for this noodle bowl.

Great finds for the home and family! Any commission made on purchases help towards the running of this blog.


Grilled Lemongrass Pork Chops

Grilled Lemongrass Shrimp

Quail Egg Stuffed Pork Meatballs with Rice Noodles

Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. Love these different recipes, it really is pretty easy to make but the results are incredible. Everybody loved it here!

  2. Looks delicious! I love quick dinners and am always on the lookout for ground pork recipes.
    You know what's funny - I have always loved lemongrass essential oil but rarely cook with lemongrass. I'll have to start working it in :)

    1. That's funny Amanda, I have always used fresh or frozen lemongrass but have never used the essential oil. I'll have to try it out and we can compare notes!

  3. I could eat vietnamese food every day, especially big ol' bowls of goodies like this! Pinning so I can make this for a quick and easy dinner this week.
    By the way, love the new look of your site Thao!

    1. I'm with you on the Vietnamese food, Karrie. It's good stuff! I'm gad you like the new look, and thanks for the pin!!

  4. I love this recipe! I like grilled pork noodle bowls, but have never made it with ground pork before. How wonderfully easy! Vietnamese food is so good, I love all the wonderful flavors. I could possibly eat it every day!

    1. Thanks Danielle! Ground pork is wonderful in noodle and rice bowls and as you said, so easy to use!

  5. yet they have likewise developed a desire for French bread throughout the years and consolidate it with meat, cooked Vietnamese style, to make delectable, if to some degree unconventional sandwiches. cure pittsburgh reservations