Print

Fresh Vietnamese Lemongrass Grilled Pork Vermicelli Bowl

vietnamese lemongrass grilled pork vermicelli bowl - featured image
Print Recipe

A vibrant and flavorful Vietnamese vermicelli bowl featuring lemongrass marinated grilled pork, fresh herbs, crisp vegetables, and a tangy nuoc cham dressing. Perfect for quick weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 1 lb (450 g) pork shoulder or pork loin, thinly sliced or cut into strips
  • 2 stalks fresh lemongrass, finely minced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil or neutral oil
  • 8 oz (225 g) dried rice vermicelli noodles
  • 1 medium cucumber, thinly sliced or julienned
  • 2 medium carrots, shredded or julienned
  • Fresh herbs: mint, cilantro, and Thai basil (about 1/4 cup each, loosely packed)
  • Bean sprouts (optional)
  • Chopped roasted peanuts (optional)
  • 1/3 cup (80 ml) warm water
  • 3 tablespoons lime juice (freshly squeezed)
  • 2 tablespoons fish sauce (for dressing)
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 small bird’s eye chili or serrano, finely chopped (adjust to taste)

Instructions

  1. Prepare the Pork Marinade: In a mixing bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, black pepper, and vegetable oil. Stir until the sugar dissolves and the mixture is fragrant (about 2 minutes).
  2. Marinate the Pork: Add the thinly sliced pork to the marinade and toss well to coat every piece. Cover and refrigerate for at least 30 minutes, ideally 1 hour, but no more than 4 hours.
  3. Cook the Vermicelli Noodles: Bring a medium pot of water to a boil. Remove from heat, add the vermicelli noodles, and soak for about 5-7 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking and keep the noodles from sticking. Set aside.
  4. Prepare the Nuoc Cham Dressing: In a small bowl, dissolve sugar in warm water. Add lime juice, fish sauce, minced garlic, and chopped chili. Taste and adjust sweetness or acidity as needed.
  5. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Arrange pork slices on the grill, making sure not to overcrowd. Cook for about 2-3 minutes per side, or until nicely charred and cooked through.
  6. Assemble the Bowl: Place a bed of vermicelli noodles in each bowl. Top with grilled pork, cucumber, carrots, bean sprouts, and fresh herbs. Drizzle generous amounts of nuoc cham dressing over everything. Sprinkle chopped peanuts on top if desired.
  7. Serve Immediately: Eat right away to enjoy the contrast of warm pork and cool noodles. If holding for a bit, keep pork warm separately and add just before serving.

Notes

Marinate pork at least 30 minutes but no more than 4 hours to avoid mushy texture. Thinly slice pork against the grain for tenderness. Soak vermicelli noodles off heat to prevent overcooking. Adjust nuoc cham dressing to taste. If no grill available, pan-sear pork in a hot skillet. Fresh lemongrass is preferred but lemongrass paste can be used as a substitute. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: Vietnamese, lemongrass, grilled pork, vermicelli bowl, easy dinner, fresh herbs, nuoc cham, quick meal, summer recipe

Find it online: https://elaraeats.com/fresh-vietnamese-lemongrass-grilled-pork-vermicelli-bowl-recipe-easy-perfect-dinner-idea/