Vietnamese Grilled Pork Vermicelli
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Charcoal-grilled pork is placed over cold rice vermicelli and eaten mixed with nuoc cham in this southern Vietnamese noodle bowl.
Read more
The pork marinates in fish sauce, sugar, and garlic before grilling, so direct heat caramelizes the surface sugars into a deep brown crust while the interior holds its moisture. Fresh mint, cilantro, and coarsely crushed roasted peanuts are scattered on top, layering herbal fragrance with crunch. Nuoc cham, built from lime juice, sugar, fish sauce, and chili, is the sweet-sour-salty binding agent that pulls together the warm meat, cool noodles, and raw herbs into a single coherent bowl. The temperature contrast between hot pork and chilled vermicelli is central to the eating experience. Pickled daikon and carrot add a final note of acidity that keeps each bite clean. No broth is needed; the bowl is filling and bright.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Thinly slice 220g pork, then massage with 1 tbsp fish sauce, 1 tbsp sugar, and 1 tbsp minced garlic and marinate for 15 minutes.
- 2Step
Julienne 80g lettuce, cucumber, and carrot into thin strips, soak briefly in cold water to keep them fresh, and drain.
- 3Heat
Cook 250g rice vermicelli in boiling water until tender, rinse under cold water multiple times to remove starch, and drain in a colander.
- 4Control
Heat a pan or grill over high heat, cook the marinated pork until golden brown on both sides, let cool slightly, then cut into bite-sized pieces.
- 5Season
Mix the remaining 1 tbsp fish sauce, 0.5 tbsp sugar, and lime juice in a small bowl to make a tangy sweet dressing.
- 6Heat
Arrange the noodles, vegetables, and grilled pork in a bowl in layers, then drizzle the dressing evenly over everything and toss before eating.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Caramelized grilled pork sits atop cold rice vermicelli for this southern Vietnamese noodle bowl.
- Finish cue
- Heat a pan or grill over high heat, cook the marinated pork until golden brown on both sides, let cool slightly, then cut into bite-sized pieces.
- Avoid this
- Add dressing right before serving to prevent soggy noodles.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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