Pork Vermicelli Bowls

These bowls are fresh and delicious! Vietnamese flavors are some of my FAVORITE - I feel like I can never go wrong here. These are sweet, savory, a little funky (thanks to the fish sauce), and I’m drooling just thinking about them!

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Yield 6

Author SALUD! Team

Prep time

30 Min

Cook time

30 Min

Inactive time

24 Hour

Total time

25 Hour

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Pork Vermicelli Bowls

We love this Vietnamese-style dish as a fresh meal with lots of yummy toppings

Ingredients

Pork

• 1 lb pork tenderloin
• 1/2 c brown sugar
• 2 T fish sauce
• 1/2 T soy sauce
• 3-4 cloves garlic, minced
• 1 T shallot, diced
• 2 inches lemongrass, minced
• 3 T vegetable oil

Carrots

• 1.5 c shredded carrots
• 2 garlic cloves, grated
• 1/2 c rice vinegar
• 1/2 c hot water
• 1/4 c sugar
• pinch of red pepper flakes

Nuoc Cham

• 2 T hot water
• 3 T sugar
• 2 T fish sauce
• 2-3 T lime juice
• 1/4 t red pepper flakes

Garnish

• vermicelli noodles
• cilantro
• mint
• chopped peanuts
• lime wedges
• serrano or jalapeno, sliced thin

Instructions

For the Pork

1. Slice the pork thinly, place into a gallon ziplock bag. Blend all other 'pork' ingredients, except for the oil, and pour over the pork in the bag. Ensure the pork slices are evenly coated. Marinate at least 1 hour, up to 24 hours. While this is marinating, make the carrots & nuoc cham, then come back to step 2 here
2. Heat a large pan over medium heat, add a little of the vegetable oil, and begin to brown the pork slices in a single layer in the pan. This will likely take you a few rounds to get through all of it.
3. Keep pork on a plate until all pork is done cooking

For the Carrots

1. In a small pot over high heat, boil the hot water, rice vinegar, and sugar. After the sugar is dissolved, turn off and remove from heat. Let cool some
2. In a container, add the shredded carrots, garlic, and red pepper flakes. Once the pickling mixture has cooled down some, pour over the carrots.
3. Let sit for an hour to 24 hours

For the Nuoc Cham

1. In a small pot, boil water and dissolve sugar into it. Let cool
2. Pour this and all remaining ingredients into a small jar
3. Let sit until you're ready to serve (this doesn't need to marinate, so this is just to cool it down)

For the bowls

1. Boil water for your vermicelli noodles, cook to package directions. Stop the cooking by rinsing with cold water
2. Assemble the bowls with noodles as your base, add your desired amount of meat, then top with all of the goodies: pickled carrots, nuoc cham, cilantro, serrano slices, mint, chopped mint, and squeeze of lime

Nutrition Facts

Calories

342

Fat

10 g

Sat. Fat

2 g

Carbs

46 g

Fiber

1 g

Net carbs

45 g

Sugar

34 g

Protein

17 g

Sodium

1114 mg

Cholesterol

49 mg

The nuitrion information is based on estimates and is not definitive.

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There’s something magical about a dish that hits every single note—sweet, savory, salty, fresh, and just the right amount of heat if you’re craving a little spice. That’s exactly what a Vietnamese pork vermicelli bowl delivers. It’s a bowl full of contrasts in the best way possible: warm, caramelized pork nestled against cool, crisp vegetables; delicate vermicelli noodles soaking up every bit of umami-rich sauce; fragrant herbs tying it all together with a punch of freshness. It’s the kind of meal that feels like sunshine in a bowl, bright and vibrant but still deeply satisfying.

What makes this dish so special is the balance. Nothing overpowers, nothing gets lost—it’s harmony on a plate (or in this case, in a bowl). The base is light and airy vermicelli noodles, the perfect canvas for soaking up every bit of flavor. Then comes the pork, marinated to perfection and seared until beautifully caramelized. That golden, slightly crispy exterior gives way to juicy, tender bites packed with rich, savory goodness.

But the toppings? That’s where the magic really happens. Crisp lettuce, cooling cucumber, crunchy pickled carrots and daikon—each one brings a different texture and layer of flavor to the dish. And the herbs? Essential. Fresh mint, cilantro, Thai basil—whatever you can get your hands on, don’t skip them. They bring that unmistakable freshness that makes each bite feel light and bright.

And of course, no vermicelli bowl is complete without the sauce. The nuoc cham, a tangy-sweet, garlicky fish sauce-based dressing, ties everything together. It seeps into the noodles, clings to the pork, and elevates every single bite. Want some heat? A few slices of Thai chili or a drizzle of chili crisp can take this to the next level.

The best part? This dish is endlessly customizable. Like things extra tangy? Add more lime. Want more crunch? Double up on the pickled veggies. Prefer a little extra sweetness? Adjust the sauce to your liking. It’s a choose-your-own-adventure kind of meal, and that’s what makes it so fun to eat—and to make.

The Art of Caramelized Pork

The key to getting that irresistible, slightly charred, flavorful pork is all in the marinade and the cooking technique. A perfect balance of fish sauce, soy sauce, sugar, garlic, and shallots infuses the pork with deep umami goodness, while a high-heat sear locks in those flavors. The sugar in the marinade helps the pork caramelize, creating those crispy, golden-brown edges that are the hallmark of a great Vietnamese vermicelli bowl.

For the best texture, slice the pork thinly and let it soak up the marinade for at least an hour—overnight if you have the patience. When it’s time to cook, make sure your pan is sizzling hot. Cooking in batches prevents overcrowding, ensuring that every piece gets perfectly browned instead of steaming.

A Symphony of Textures

One of the most satisfying aspects of a Vietnamese vermicelli bowl is the interplay of textures. The softness of the noodles, the crunch of the fresh vegetables, the chewiness of the pork, and the crispness of the pickled veggies all come together in perfect harmony. Every bite brings something new to the table, keeping your palate engaged from start to finish.

The vegetables play an especially important role here. Crisp lettuce acts as a cool, refreshing base, while cucumbers add a hydrating crunch. Pickled carrots and daikon contribute a slight tang and bite, balancing the richness of the pork. And then there’s the finishing touch—crushed peanuts or crispy shallots sprinkled on top for extra crunch and depth of flavor.

The Essential Role of Nuoc Cham

Nuoc cham isn’t just a sauce; it’s the soul of this dish. Made with fish sauce, lime juice, sugar, garlic, and chili, it’s the perfect blend of sweet, salty, tangy, and spicy. When poured over the vermicelli bowl, it acts as the unifying element that ties all the flavors together.

If you’re new to nuoc cham, don’t be afraid of the fish sauce—it’s what gives this dressing its signature depth. The key is balance. Adjusting the lime juice or sugar slightly can tailor the sauce to your personal taste preferences. And if you’re a heat lover, adding extra chili can kick things up a notch.

Customizing Your Vermicelli Bowl

This dish is endlessly adaptable. While pork is the traditional protein, you can easily swap it out for chicken, shrimp, tofu, or even grilled beef. The beauty of a vermicelli bowl is that it can be whatever you want it to be.

Want an extra herbaceous punch? Add more Thai basil and mint. Looking for a different crunch? Toss in bean sprouts or fried shallots. Love spice? Load up on the chili. The ability to mix and match ingredients makes this meal perfect for feeding a crowd with different tastes.

The Experience of Eating

Part of what makes a Vietnamese vermicelli bowl so special is the experience of eating it. It’s not just about the flavors, but about how you interact with the dish. Do you mix everything together to get a perfect bite each time? Do you pick and choose your favorite elements, savoring each one separately? There’s no right or wrong way—only delicious possibilities.

The way the sauce soaks into the noodles, how the herbs release their aroma with every bite, and the satisfying contrast of warm and cool, crisp and tender—it all comes together to make this dish an absolute joy to eat.

Bringing It All Together

A Vietnamese pork vermicelli bowl isn’t just a meal; it’s an experience. It’s about layering flavors, mixing textures, and letting every ingredient shine. It’s fresh, it’s bold, it’s satisfying—and once you take that first bite, you’ll understand why it’s a dish worth coming back to again and again.

So next time you’re in the mood for something vibrant, packed with flavor, and incredibly satisfying, give this dish a try. You might just find yourself hooked on its perfect balance of sweet, savory, salty, and fresh flavors. And the best part? There’s always room to make it your own.