Vietnamese Grilled Pork Rice Noodle Bowl
These Vietnamese Grilled Pork Rice Noodle Bowls are a flavorful and refreshing meal that combines tender marinated pork with crisp vegetables, fresh herbs, and rice noodles. They’re perfect for a quick weeknight dinner or a make-ahead lunch, and the vibrant dipping sauce brings everything together beautifully.
Looking for more delicious meal ideas? Try these Shrimp Fajita Bowls with Chipotle Cream Sauce next — a colorful, protein‑packed bowl with roasted veggies and creamy chipotle sauce.
Vietnamese grilled pork rice noodle bowls are a total game-changer for my meals!
They are fresh, light, and packed with flavor; you can make them your own by adding extra herbs, pickled veggies, or crushed peanuts. The pork absorbs all the delicious marinade while you prepare the rest of the bowl.
This recipe is a great way to enjoy a balanced meal with protein, fiber, and lots of fresh vegetables.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Vietnamese Grilled Pork Rice Noodle Bowl:
For the Grilled Pork:
For the Bowl Assembly:
For the Dipping Sauce:
Ingredient Notes
For the Grilled Pork
- Pork Shoulder: Thinly sliced pork shoulder stays juicy and absorbs the marinade well.
- Fish Sauce: Adds authentic umami flavor.
- Soy Sauce: Enhances the savory notes of the marinade.
- Brown Sugar or Honey: Balances the saltiness with a touch of sweetness.
- Garlic: Fresh minced garlic adds depth and aroma.
- Onion: Thinly sliced onion helps tenderize the pork and adds flavor.
- Vegetable Oil: Prevents sticking and helps with caramelization.
- Lemongrass: Adds a bright, citrusy fragrance that’s key to Vietnamese grilled pork.
- Black Pepper: Adds mild heat and seasoning.
For the Bowl
- Rice Vermicelli Noodles: Light, tender noodles that soak up the sauce beautifully.
- Lettuce or Salad Greens: Adds freshness and crunch.
- Cucumber: Cool and crisp for balance.
- Carrots: Julienned fresh or pickled for a pop of color and sweetness.
- Fresh Herbs: Mint and cilantro add freshness and aroma.
- Crushed Peanuts: Adds crunch and a nutty finish.
For the Dipping Sauce (Nước Chấm)
- Fish Sauce: The savory base of the sauce.
- Lime Juice or Rice Vinegar: Adds brightness and acidity.
- Sugar: Balances salty and sour flavors.
- Water: Dilutes and smooths the sauce.
- Garlic: Adds bold flavor.
- Chili (optional): For a touch of heat.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Use chicken thighs or beef instead of pork for a different protein option.
Add pickled daikon radish for extra crunch and tang.
Make it spicy by adding extra chili or chili garlic sauce to the dipping sauce.
Swap rice vermicelli for zucchini noodles for a lighter option.
How to Make A Vietnamese Grilled Pork Rice Noodle Bowl: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Combine the fish sauce, soy sauce, brown sugar/honey, minced garlic, onion, vegetable oil, black pepper, and lemongrass in a bowl. Add the pork slices and mix thoroughly. Marinate for a minimum of 30 minutes, or preferably overnight for the best flavor.
Step 2: Grill the marinated pork or pan-fry it over medium-high heat. Cook until the slices are golden brown and slightly crispy around the edges.
Step 3: Cook the rice vermicelli noodles according to the package directions. Drain the cooked noodles, then rinse them immediately with cold water and drain again completely.
Step 4: In a small bowl, whisk together the fish sauce, lime juice/rice vinegar, sugar, water, minced garlic, and sliced chili (if using). Continue stirring until the sugar has fully dissolved. Taste and adjust the balance of sweet, sour, and savory to your preference.
Step 5: In each serving bowl, create a base layer of the cooked rice noodles. Layer with the shredded lettuce, cucumber, carrots, and fresh herbs. Top with the grilled pork slices and a sprinkle of crushed peanuts. Drizzle generously with the Nước chấm or serve the sauce on the side.
Recipe Tips and Tricks
Slice the pork thinly for quicker cooking and better caramelization.
Don’t skip rinsing the noodles—this keeps them from sticking together.
Grill the pork if possible for the best smoky flavor, but pan-frying works great too.
Taste and adjust the dipping sauce to your preference before serving.
Frequently Asked Questions
Yes! You can marinate and cook the pork in advance and store it in the fridge for up to 3 days.
It’s mild by default, but you can easily add heat with chili or chili sauce.
Soy sauce or tamari can be used, but fish sauce gives the most authentic flavor.
I hope you love this Vietnamese grilled pork rice noodle bowl. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner and Lunch Ideas
Vietnamese Grilled Pork Rice Noodle Bowl
Ingredients
For the pork:
- 1 lb pork shoulder , thinly sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp brown sugar or honey
- 2 garlic cloves minced
- 1 onion
- 1 tbsp vegetable oil
- Black pepper to taste
- 1 tbsp of lemongrass
For the bowl:
- 7 oz rice vermicelli noodles
- 1 cup shredded lettuce or salad greens
- 1 small cucumber julienned
- 1 –2 carrots julienned or pickled
- mint and cilantro Fresh herbs
- peanuts Crushed
For the dipping sauce:
- 3 tbsp fish sauce
- 3 tbsp lime juice or rice vinegar
- 2 tbsp sugar
- 3 tbsp water
- 1 garlic clove minced
- 1 small chili sliced (optional)
Instructions
- Combine the fish sauce, soy sauce, brown sugar/honey, minced garlic, onion, vegetable oil, black pepper, and lemongrass in a bowl. Add the pork slices and mix thoroughly. Marinate for a minimum of 30 minutes, or preferably overnight for the best flavor.
- Grill the marinated pork or pan-fry it over medium-high heat. Cook until the slices are golden brown and slightly crispy around the edges.
- Cook the rice vermicelli noodles according to the package directions. Drain the cooked noodles, then rinse them immediately with cold water and drain again completely.
- In a small bowl, whisk together the fish sauce, lime juice/rice vinegar, sugar, water, minced garlic, and sliced chili (if using). Continue stirring until the sugar has fully dissolved. Taste and adjust the balance of sweet, sour, and savory to your preference.
- In each serving bowl, create a base layer of the cooked rice noodles. Layer with the shredded lettuce, cucumber, carrots, and fresh herbs. Top with the grilled pork slices and a sprinkle of crushed peanuts. Drizzle generously with the Nước chấm or serve the sauce on the side.
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