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Pork Bun Xao
Servings: 2
Author: Just Jo
Ingredients
For the meat
  • 1 tbsp minced lemongrass one stalk
  • Zest of one lime or 3 lime leaves shredded finely
  • 2 cloves of garlic minced
  • ½ tsp turmeric
  • 1 tsp caster sugar or palm if you can find it
  • 2 tbsp fish sauce
  • 200-300 g pork tenderloin (cut into 4-5 pieces and pounded thin under some cling film
For the sauce
  • 1 clove of garlic minced
  • 1 fresh red chilli use more if liked!, finely chopped
  • 1 tbsp caster/palm sugar
  • Juice of a lime
  • 30 ml rice wine vinegar
  • 30 ml fish sauce
To complete the rest of the dish
  • 100 g rice stick noodles soaked in boiling water until soft then drained
  • 1 carrot julienned
  • 1/2 a cucumber seeded and cut into matchsticks
  • 4 spring onions julienned
  • 1/4 – 1/2 a cos lettuce finely shredded
  • Fresh mint and coriander – as much as liked – chopped finely
Instructions
  1. Mix the marinade ingredients up and rub into the pounded out pork – cover and pop in the fridge for 30 minutes to 2 hours.
  2. Mix up the sauce.
  3. Griddle the pork on a screaming hot grill pan for barely two minutes each side.
  4. Lay your cooked noodles in two large bowls then top with the prepared vegetables and two slices of pork per bowl then spoon over as much of the sauce as you like – more can be added at the table.
  5. Sprinkle with as much freshly chopped mint and coriander as liked.
Recipe Notes

Adapted from Gizzi Erskine's Skinny Weeks and Weekend Feasts