My Vietnamese Pork Bowls are on high rotation at our place! Thin rice noodles topped with sweet, sticky pork, served with fresh salad and crunchy spring rolls, make for a bright, fresh meal that’s fun to eat – and my kids love it. The bowls are finished with a delicious Vietnamese-inspired dressing with optional heat from chilli, though I’ve provided a simpler dressing option in the notes if you have some less adventurous eaters in your family. These bowls are seriously simple, fast and tasty, and I hope you enjoy them as much as we do!
Can you make Vietnamese Pork Bowl ahead of time?
Vietnamese Pork Bowls are not suitable to freeze, but you can refrigerate the cooked pork in an airtight container for up to 3 days. Reheat in the microwave.
Is Vietnamese Pork Bowl suitable for leftovers?
You can refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave.
Vietnamese Pork Bowl
“This is so delicious, it makes me feel like I’ve gone out for Vietnamese!” Share Pin Recipe PrintIngredients
- 125 g (4½ oz) thin rice vermicelli noodles
- 20 store-bought spring rolls
- 1 tbsp olive oil
- 500 g (1 lb) minced (ground) pork (or minced chicken)
- 2 garlic cloves, minced
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce (see note 1)
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 gem lettuce heads, leaves removed
- 2 handfuls bean sprouts
- 2 carrots, grated or julienned
- 1 handful picked mint leaves
- 2 limes, halved
- 125 ml (½ cup) water
- 60 ml (¼ cup) fish sauce
- 55 g (⅓ cup) white (granulated) sugar
- 60 ml (¼ cup) lime juice
- 1 garlic clove, finely chopped
- 1 bird's eye chilli, deseeded and finely chopped (optional)
Instructions
- Prepare the noodles – Cook the noodles as per the packet instructions, then rinse in cold water and set aside.
- Prepare the spring rolls – Cook the spring rolls as per the packet instructions and leave them in the oven to keep warm.
- Cook the pork – Heat the olive oil in a large frying pan over high heat. Add the pork mince and cook for 2–3 minutes until sealed.
- Add the seasonings – Add the garlic and cook, stirring, for 1 minute.
- Add the tamari (or all-purpose soy if using), dark soy sauce, rice wine vinegar and brown sugar. Cook for 5–8 minutes until caramelised and sticky. Avoid stirring it too much as this slows down the caramelisation.
- Make the dressing – Combine the dressing ingredients in a small bowl and set aside.
- Assemble the bowl – Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in individual serving bowls.
- Serve – Pour the dressing over each bowl generously and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Sally May says:
My kids went crazy for this – my daughter said “I love this Mum” at least 4 times during the meal! (Regular dressing minus the chilli.) The first recipe I’ve tried of yours and it’s an absolute keeper.
Nicole says:
Hi Sally, thanks so much for this wonderful feedback, and thanks also for the rating, Nic x
Casey says:
This was SO tasty. The dressing was the best homemade version I’ve made to date, the balance of everything was just right. Thanks Nic 🙂
Nicole says:
Thanks for your lovely comments, Casey. I am so happy you enjoyed this so much! Thanks also for the rating. Nic x
Meg says:
Beautiful and fresh. Liked by whole family with the more simple dressing.
Nicole says:
Great to hear, Meg! Thanks for sharing and rating the recipe. Nic x
Natasha says:
Delicious! So quick and easy. All my kids ate it. We added fresh coriander on the top too.
erincallenberg says:
This is so delicious, it makes me feel like I’ve gone out for Vietnamese! I tried it last night with tofu instead of the pork and it was yum!
Jennoir says:
Lovely & fresh! Might amp up the chilli a bit next time & would also sub thinly sliced beef for the pork mince.
Nicole says:
Thank you so much for taking the time to comment on and rate the recipe! 😍 LOVE the sound of the beef and so glad you enjoyed it as much as we do! x