Vietnamese Noodle Bowl

Vermicelli noodles topped with chargrilled pork, crunchy veggies, lime and peanuts. This Vietnamese Noodle Bowl is the epitome of great flavor and texture.

Pork Shoulder | Brown Sugar Fish Sauce | Soy Sauce  Garlic | Shallots Lemongrass | Vegetable Oil Dried Rice Vermicelli Noodles

Shredded Cucumbers  Shredded Carrots | Vinegar Sugar | Lettuce Cilantro | Mint Leaves Chopped Peanuts | Lime

Sugar | Fish Sauce Lime | Red Pepper Flakes

GRILLED PORK

VEGETABLES AND GARNISHES

SAUCE (NUOC CHAM)

Ingredients

GRILLED PORK

Blend pork marinade ingredients in the food processor.  Marinade the pork in a zip loc bag for at least 1 hour. Grill pork under indirect heat on a grill pan or outdoor grill. Pork can be pan-fried on a skillet as well.

Pickled Vegetables

Dissolve sugar in hot water. Add rice vinegar and stir to combine. Submerge shredded cucumber and shredded carrots in bowl with vinegar mixture. Pickle for 30-60 minutes. Drain vinegar mixture.

NOODLES

Prep/chop the rest of the vegetables and garnishes – lettuce, cilantro, mint leaves, and peanuts. Slice lime into a few wedges. Cook noodles based on package instructions. They usually cook quickly!

SAUCE

Combine hot water and sugar to completely dissolve sugar. Then add the other sauce ingredients. Stir to combine.

COMBINE & SERVE

Bring noodles to bowl, and top with grilled pork, vegetables, and garnishes. Serve with sauce, and enjoy!

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