Vietnamese Pork Bowl

vietnamese pork and spring roll bowl
Thin rice noodles topped with sweet, sticky pork, served with fresh salads and crunchy spring rolls before being doused in a delicious Vietnamese inspired dressing. Seriously simple, fast and delicious.
  • 125g thin vermicelli rice noodles (I use these)
  • 16 spring rolls (I use these)
  • 1 tbsp olive oil
  • 500g pork mince (you can also use chicken mince)
  • 2 garlic cloves, minced
  • 1/4 cup tamari (or all purpose soy sauce)
  • 1/4 cup rice wine vinegar
  • 1/4 brown sugar
  • 2 tbsp sesame oil (optional)
  • 2 gem lettuce heads, leaves removed
  • 2 handfuls beansprouts
  • 2 carrots, grated or julienned (I use this peeler)
  • 1 handful picked mint leaves
  • 2 limes, halved

Dressing (Nuoc Cham)

  • 1/2 cup water
  • 1/4 cup fish sauce
  • 1/4 cup white sugar
  • 1/4 cup lime juice, freshly squeezed
  • 1 garlic clove, finely chopped
  • 1 birds eye chilli, seeds removed, finely chopped (optional)


  1. Cook noodles as per packet instructions, rinse in cold water and set aside.
  2. Cook spring rolls as per packet instructions, set aside.
  3. Heat olive oil on high heat in a large frying pan, add pork mince and cook 2-3 minutes until sealed.
  4. Add garlic, cook 1 minute.
  5. Add tamari (or all purpose soy if using), rice wine vinegar, brown sugar and sesame oil (if using). Cook 5-8 minutes until caramelised and sticky. Try to avoid stirring as this speeds the caramelisation.
  6. Combine dressing ingredients, set aside.
  7. Arrange noodles, pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in a bowl.
  8. Dress each bowl individually generously with the dressing and serve.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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