Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A refreshing Vietnamese vermicelli bowl featuring grilled pork, crisp vegetables, and an aromatic herb blend with a zesty dressing. This Vietnamese recipe, ready in about 35 minutes, pairs rice vermicelli noodles, pork shoulder, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 7 oz rice vermicelli noodles
• 1 lb, thinly sliced pork shoulder
• 2 stalks, minced lemongrass
• 3, minced garlic cloves
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 cups shredded lettuce
• 1 cup julienned cucumber
• 1 cup julienned carrots
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts
• 3 tbsp lime juice
• 1/4 cup water
• 1 tsp minced chili
• 1 tsp minced garlic for dressing
• 1 tbsp sugar for dressing

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Instructions

1. Step 1: Soak 7 oz rice vermicelli noodles in warm water for 15 minutes until softened, then drain and set aside.
2. Step 2: In a bowl, combine 1 lb thinly sliced pork shoulder, 2 minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp sugar, and 2 tbsp vegetable oil; mix well and marinate for 30 minutes.
3. Step 3: Preheat a grill pan over medium-high heat and cook pork slices for 3-4 minutes per side until nicely charred and cooked through.
4. Step 4: Prepare dressing by whisking together 3 tbsp lime juice, 1/4 cup water, 1 tbsp sugar, 1 tsp minced garlic, and 1 tsp minced chili until sugar dissolves.
5. Step 5: To assemble each bowl, layer 1/3 cup shredded lettuce, 1/4 cup julienned cucumber, 1/4 cup julienned carrots, and a handful of fresh mint and cilantro leaves.
6. Step 6: Add a portion of cooked vermicelli noodles and top with grilled pork.
7. Step 7: Drizzle 2-3 tbsp dressing over each bowl and garnish with 1 tbsp chopped roasted peanuts before serving.