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Vietnamese Pork Bowl Recipe

Spring Roll Salad with Sticky Pork and Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

  • Total Time: 30 mins
  • Yield: 4 1x


  • 125 g (4 oz) thin vermicelli rice noodles
  • 20 store-bought spring rolls
  • 1 tbsp olive oil
  • 500 g (1lb) pork mince/ground pork (or chicken mince/ground 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 beansprouts
  • 2 carrots, grated or julienned (I use this peeler)
  • 1 handful picked mint leaves
  • 2 limes, halved

Dressing (Nuoc Cham)

  • ½ cup (118 ml) water
  • ¼ cup (59 ml) fish sauce
  • ¼ cup (50 g) white sugar
  • ¼ cup (59 ml) lime juice, freshly squeezed
  • 1 garlic clove, finely chopped
  • 1 birds eye chilli, deseeded and finely chopped (optional)


  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 on high heat in a large skillet, 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 and set aside.
  7. Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in individual serving bowls.
  8. Dress each bowl generously with the dressing and serve.


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.


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


Refrigerate the cooked pork for up to 3 days. 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