Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs

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

A refreshing Vietnamese vermicelli bowl featuring grilled pork, crisp vegetables, and an aromatic herb blend with a zesty dressing. This vietnamese ready in about 35 minutes pairs rice vermicelli noodles, thinly sliced pork shoulder, stalks, minced 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.

Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs take to make?

Total time is about 35 minutes (25 min prep + 10 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 Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs?

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 rice vermicelli noodles from drying out.

Can I substitute ingredients in Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs?

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 Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs 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 Vermicelli Salad Bowl with Grilled Pork and Fresh Herbs?

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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