Vietnamese-Style Caramelized Ground Pork with Rice Vermicelli

Bring 1 liter of water to a boil in a medium pot. Once boiling, add 88g dry rice vermicelli noodles, turn off the heat, and let them soak for 4 to 5 minutes until tender. Drain, rinse with cold water to stop cooking, and set aside.

While the noodles soak, prepare the fresh ingredients: peel and finely chop 1 shallot; peel and mince 2 garlic cloves; peel and grate 10g fresh ginger; thinly slice 1 Thai bird's eye chili; wash and julienne 50g cucumber; wash and slice 2 green onions; wash and tear 5g fresh mint and 5g fresh Thai basil leaves.

Heat 10ml neutral cooking oil in a medium skillet or wok over high heat. Add 145g raw ground pork, breaking it up with a wooden spoon. Cook undisturbed for 3 minutes to allow a deep golden crust to form on the bottom.

Stir the pork and add the chopped shallot, minced garlic, and grated ginger. Sauté for 2 minutes until the aromatics are fragrant and soft.

Sprinkle 15g brown sugar evenly over the pork. Cook without stirring for 1 minute to allow the sugar to melt and begin to caramelize on the meat.

Pour in 25ml fish sauce and the juice of half a lime. Stir vigorously, scraping up any caramelized bits from the bottom of the pan. Cook for 2 more minutes until the liquid reduces to a glossy, sticky glaze that coats the pork. Stir in the sliced green onions and Thai chili, then remove from heat.

Assemble the dish: Place the drained vermicelli noodles in a serving bowl. Top with the caramelized ground pork, julienned cucumber, torn mint, and torn Thai basil. Serve immediately with the remaining lime half cut into wedges.