Vietnamese Grilled Pork Vermicelli
Charcoal-grilled pork sits atop a bed of cool rice vermicelli in this Vietnamese composed noodle bowl. The pork is marinated in fish sauce, sugar, and garlic before hitting the grill, where the sugars caramelize into a smoky-sweet crust while the interior stays moist. Fresh mint, cilantro, and crushed roasted peanuts are scattered over the top, building layers of herbal fragrance and crunch. A drizzle of nuoc cham, the sweet-sour-salty dipping sauce anchored by fish sauce and lime, ties every component together. Even without broth, the bowl feels generous and refreshing, thanks to the temperature contrast between the warm meat and the chilled noodles. Pickled daikon and carrot add a final note of acidity that keeps the palate engaged to the last strand.
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Instructions
- 1
Marinate pork with 1 tbsp fish sauce, 1 tbsp sugar, and garlic for 15 minutes.
- 2
Prepare lettuce, cucumber, and carrot into bite-size pieces.
- 3
Cook vermicelli, rinse in cold water, and drain well.
- 4
Grill or pan-sear pork until browned, then rest briefly.
- 5
Mix remaining fish sauce, sugar, and lime juice for dressing.
- 6
Assemble noodles, vegetables, and pork in bowls, then drizzle dressing and toss.
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