Vietnamese Grilled Pork Vermicelli Bowl
Fresh and flavorful noodle bowl with lemongrass pork
Ingredients
Instructions
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Marinate the porkIn a large bowl, combine the sliced pork with minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well to coat the meat evenly. Cover and refrigerate for at least 1 hour, preferably 3-4 hours.
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Prepare the noodlesCook the rice vermicelli noodles according to package instructions, usually by soaking in hot water for 5-10 minutes until soft but still slightly chewy. Drain well, rinse under cold water, and set aside to cool completely.
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Grill the porkPreheat a grill or grill pan to medium-high heat. Remove the pork from the marinade and grill for 2-3 minutes per side until nicely charred and cooked through. Set aside to rest for 5 minutes before slicing into thin strips.
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Prepare the vegetablesWhile the pork is grilling, prepare the vegetables. Wash and dry the lettuce before shredding. Julienne the cucumber. Rinse the bean sprouts. Arrange all vegetables on a serving platter.
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Assemble the bowlsDivide the cooled rice noodles among 4 serving bowls. Arrange the shredded lettuce, cucumber, bean sprouts, and pickled vegetables around the noodles. Top with the grilled pork slices.
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Add the finishing touchesSprinkle each bowl with fresh herbs and crushed peanuts. Serve the Vietnamese dipping sauce (nước chấm) on the side or drizzle over the top according to preference.
Nutritional Information
550
Calories
per serving
32
Protein
g per serving
65
Carbohydrates
g per serving
18
Total Fat
g per serving
4
Saturated Fat
g per serving
5
Fiber
g per serving
12
Sugar
g per serving
980
Sodium
mg per serving
15
Vitamin C
% DV per serving
3.5
Iron
mg per serving
Vietnamese Grilled Pork Vermicelli Bowl is Also Known As
Bún Thịt Nướng, Bun Thit Nuong, Vietnamese Rice Noodle Salad or Vermicelli Noodle Bowl with Grilled Pork
