Hanoi-Style Grilled Pork Meatball Vermicelli Bowl

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

A northern Vietnamese classic featuring grilled pork meatballs served over vermicelli noodles with fresh herbs, pickled vegetables, and savory fish sauce dressing. This vietnamese ready in about 40 minutes pairs ground pork, finely minced shallots, 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: 20 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground pork, 2 finely minced shallots, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tsp sugar, 1/2 tsp black pepper, and 2 tbsp vegetable oil. Mix thoroughly and form into small meatballs about 1 inch in diameter.
  2. Step 2: Heat a grill pan over medium-high heat and grill meatballs for 4-5 minutes per side until cooked through and slightly charred.
  3. Step 3: Prepare pickled vegetables by mixing 1/4 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt until sugar dissolves. Soak 1 medium julienned carrot and 1/2 cup julienned daikon radish in mixture for 20 minutes.
  4. Step 4: Cook 8 oz rice vermicelli noodles in boiling water for 4-5 minutes until tender, then drain and rinse under cold water.
  5. Step 5: Assemble bowls by placing noodles in the bottom, topping with grilled pork meatballs, drained pickled vegetables, and a handful of 1/4 cup each fresh mint and cilantro leaves. Sprinkle 2 tbsp chopped roasted peanuts and drizzle 1/2 cup nuoc cham sauce over the top.

Equipment for this recipe

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Frequently asked questions

How long does Hanoi-Style Grilled Pork Meatball Vermicelli Bowl take to make?

Total time is about 40 minutes (20 min prep + 20 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 Hanoi-Style Grilled Pork Meatball Vermicelli Bowl?

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 ground pork from drying out.

Can I substitute ingredients in Hanoi-Style Grilled Pork Meatball Vermicelli Bowl?

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 Hanoi-Style Grilled Pork Meatball Vermicelli Bowl 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 Hanoi-Style Grilled Pork Meatball Vermicelli Bowl?

Vietnamese vietnamese 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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