Lemongrass Caramel Pork Banh Hoi Platter

By Sprig Originals ✓ · cooked up in Sprig

Paper-thin pork shoulder soaked in a lemongrass-caramel marinade, then blasted under the broiler until the edges blacken and the fat crisps. Pile it onto a platter with woven rice noodle nests, scallion oil, a mountain of cool herbs and rice paper for wrapping — a Vietnamese rice-plate classic that comes together in one hot pan under the oven element.

Ingredients

• 1.5 lb boneless pork shoulder, well marbled
• 3 tbsp granulated sugar
• 3 tbsp water, divided
• 3 stalk fresh lemongrass, tough outer layers removed
• 1 medium shallot, roughly chopped
• 4 clove garlic
• 2.5 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp neutral oil
• 1 tsp toasted sesame oil
• 1 tsp freshly ground black pepper
• 1/2 tsp baking soda

• 1/3 cup warm water
• 3 tbsp granulated sugar
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 clove garlic, minced
• 1 Thai chili, thinly sliced (or 1/2 tsp chili garlic sauce)
• 2 tbsp finely julienned carrot

• 5 scallions, thinly sliced
• 1/4 cup neutral oil
• 1/4 tsp kosher salt

• 8 oz banh hoi (woven rice vermicelli sheets) or thin rice vermicelli
• 1 tsp neutral oil

• 12 round rice paper wrappers (8-inch)
• 1 head butter or red leaf lettuce, leaves separated
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 cup fresh Thai basil or perilla leaves
• 1 English cucumber, cut into thin spears
• 3 tbsp crushed roasted peanuts
• 2 tbsp fried shallots

Instructions

1. Freeze the pork shoulder for 35 to 45 minutes, until firm at the edges but not solid. Slice against the grain into pieces no thicker than 1/8 inch and roughly 2 by 3 inches — thin slices are what give you charred edges under the broiler instead of steamed meat.
2. Make the caramel: combine the sugar and 1 tablespoon water in a small saucepan over medium heat. Swirl (don't stir) for 4 to 6 minutes until it turns the color of iced tea and smells nutty. Immediately kill the heat and carefully add the remaining 2 tablespoons water — it will sputter hard. Swirl to dissolve and let cool for 5 minutes.
3. Thinly slice the bottom 6 inches of each lemongrass stalk, then pulse in a mini food processor with the shallot and garlic until minced (or mince by hand very fine). Scrape into a large bowl with the cooled caramel, fish sauce, soy sauce, neutral oil, sesame oil, black pepper, and baking soda.
4. Add the sliced pork and massage the marinade in with your hands for a full minute, until every slice is coated. Cover and refrigerate at least 2 hours and up to 24 hours.
5. Whisk together the nuoc cham: warm water and sugar first until fully dissolved, then the fish sauce, lime juice, garlic, chili, and carrot. Taste — it should be sharp, salty and sweet in equal measure. Set aside.
6. Make the scallion oil: put the sliced scallions and salt in a small heatproof bowl. Heat the 1/4 cup oil in a small skillet over medium-high until it shimmers and just begins to ripple, about 2 minutes, then pour it over the scallions. They should sizzle and go bright green. Set aside.
7. Cook the noodles: boil the banh hoi or vermicelli in a large pot of unsalted water for 3 to 4 minutes, until just tender. Drain and rinse under cold water until fully cool, then shake dry and toss with 1 teaspoon oil. Divide into 12 loose little nests on a platter and spoon scallion oil over them.
8. Set an oven rack about 5 inches below the broiler element and preheat the broiler on high for 10 minutes. Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack.
9. Lay the pork slices out flat on the rack in a single layer without overlapping — work in two batches if needed. Broil 4 to 6 minutes, until the tops are blistered and blackened at the edges, then flip with tongs and broil 3 to 4 minutes more. The meat is done well before it dries out; pull it as soon as you have real char.
10. Let the pork rest 3 minutes, then pile it onto the platter with the noodle nests. Scatter with crushed peanuts and fried shallots.
11. Arrange the lettuce, mint, cilantro, Thai basil, and cucumber spears alongside. Serve the rice paper wrappers with a shallow bowl of warm water for dipping, and the nuoc cham in small individual bowls. To eat: soften a wrapper for 5 seconds, lay down lettuce, a noodle nest, pork, and a fistful of herbs, roll, and dunk.

Chef's tips

Nutrition (per serving, estimated)

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