Grilled Pork Vermicelli Bowl with Pickled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Char-grilled marinated pork served over vermicelli noodles with crunchy pickled vegetables, fresh herbs, and a tangy fish sauce dressing. This vietnamese-inspired pork ready in about 35 minutes pairs thinly sliced pork shoulder, stalk, minced lemongrass, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb thinly sliced pork shoulder with 1 minced lemongrass stalk, 3 minced garlic cloves, 3 tbsp fish sauce, 1 tbsp sugar, and 1 tsp black pepper; marinate for at least 1 hour.
  2. Step 2: Prepare pickled vegetables by mixing 1/2 cup julienned daikon, 1 medium julienned carrot with 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp salt; stir until sugar dissolves and refrigerate for 30 minutes.
  3. Step 3: Cook 8 oz vermicelli noodles according to package instructions until tender; drain and set aside.
  4. Step 4: Preheat grill or grill pan over medium-high heat and cook marinated pork for 3-4 minutes per side until nicely charred and cooked through.
  5. Step 5: Assemble bowls by placing a bed of vermicelli noodles, topping with grilled pork, a handful of pickled vegetables, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
  6. Step 6: Garnish with 1/4 cup chopped peanuts and serve with 4 lime wedges and 1/2 cup fish sauce dipping sauce for pouring or dipping.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Pork Vermicelli Bowl with Pickled Vegetables take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pork Vermicelli Bowl with Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.

Can I substitute ingredients in Grilled Pork Vermicelli Bowl with Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pork Vermicelli Bowl with Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Pork Vermicelli Bowl with Pickled Vegetables?

Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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