Bun bowl with lemongrass pork and fresh herbs
Vietnamese Vermicelli Bowl
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Budget
$
Vietnamese Vermicelli Bowl
Bun bowl with lemongrass pork and fresh herbs
★4.8(20)
Caramelized lemongrass pork over cool rice vermicelli with shredded lettuce, pickled carrots, fresh herbs, crushed peanuts, and nuoc cham dipping sauce. Refreshing and deeply flavorful.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Bun bowls are the quintessential Vietnamese one-bowl meal—cool noodles topped with sizzling meat and a rainbow of fresh herbs, all brought together by tangy-sweet nuoc cham.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
What makes Vietnamese Vermicelli Bowl worth adding to your regular rotation is the balance between effort and reward. The ingredient list is straightforward, the technique is approachable, and the result consistently delivers the kind of deep, satisfying flavor that makes people ask for the recipe. Whether you are cooking for yourself on a quiet evening or feeding a table full of guests, this dish scales beautifully and never disappoints.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb ground pork or thinly sliced pork marinated in lemongrass, garlic, fish sauce, and sugar
- 8 oz rice vermicelli noodles, cooked and cooled
- 2 cups shredded lettuce, 1 cup shredded carrots pickled in vinegar, 1 cucumber sliced
- 1 cup mixed fresh herbs: mint, cilantro, and Thai basil
- 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 1 clove garlic, chili for nuoc cham
- Crushed roasted peanuts and fried shallots for garnish
Instructions
- 1
Marinate pork with minced lemongrass, garlic, fish sauce, sugar, and oil for at least 30 minutes.
- 2
Cook rice vermicelli according to package, rinse with cold water, and drain well.
- 3
Sear marinated pork in a hot skillet until caramelized and cooked through, about 5 minutes.
- 4
Make nuoc cham: dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic, and chili.
- 5
Build bowls with noodles, lettuce, herbs, pickled carrots, cucumber, pork, peanuts, and nuoc cham.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ground porkGround chicken or sliced beef
Both work with the lemongrass marinade
Rice vermicelliRice paper rolls (wrap everything inside)
Turn it into fresh spring rolls instead
Tips & Storage
Pro Tips
Use the tender inner stalk of lemongrass, minced very finely, for the best flavor.
Nuoc cham can be made in a big batch and refrigerated for up to 2 weeks.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store noodles and toppings separately for up to 4 days. Assemble before eating.
Reheating
Reheat pork in a skillet to re-caramelize. Noodles and vegetables are served cold.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (60mg) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates54g
Fat26g
Fiber860mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is nuoc cham?
- A Vietnamese dipping sauce made from fish sauce, lime, sugar, garlic, and chili.
- Can I use chicken instead?
- Yes, use boneless chicken thighs sliced thin with the same marinade.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →