Vietnamese Pork Bowl

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 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. Reheat in the microwave.

Vietnamese Pork Bowl

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4.7 from 6 reviews

• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 125 g (4½ oz) thin vermicelli rice noodles
• 20 store-bought spring rolls
• 1 tbsp olive oil
• 500 g (1 lb 2 oz) minced (ground) pork (or chicken mince)
• 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

DRESSING (NUOC CHAM)

• ½ cup (125 ml) water
• ¼ cup (60 ml) fish sauce
• ¼ cup (55 g) white (granulated) sugar
• ¼ cup (60 ml) freshly squeezed lime juice
• 1 garlic clove, finely chopped
• 1 bird’s eye chilli, deseeded and finely chopped (optional)

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Instructions

1. Cook the noodles as per the packet instructions, then rinse in cold water and set aside.
2. Cook the spring rolls as per the packet instructions and leave them in the oven to keep warm.
3. Heat the olive oil in a large frying pan over high heat. Add the pork mince and cook for 2–3 minutes until sealed.
4. Add the garlic and cook, stirring, for 1 minute.
5. 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.
6. Combine the dressing ingredients in a small bowl and set aside.
7. Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in individual serving bowls.
8. Pour the dressing over each bowl generously and serve.

Notes

Note 1 – The dark soy gives the pork a depth of colour. You can substitute it with more tamari or regular soy sauce. The end dish will not be as dark but will still be delicious and flavourful.

 

Tip – If the dressing is too advanced for some of the eaters in your family, try combining equal parts tamari or soy sauce, lime juice and sweet chilli sauce. This can be used as a dressing instead.

MAKE AHEAD

Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Vietnamese, pork, bowls
• Method: skillet
• Cuisine: Vietnamese