Lemongrass Pork Vermicelli Bowl

There’s something magical about a Vietnamese vermicelli bowl. It's light but satisfying, fresh but savory, and always packed with flavor. Today, I’m sharing my take on the beloved Bún Thịt Nướng — a Vietnamese lemongrass pork vermicelli bowl that’s simple enough for a weekday dinner, but impressive enough to serve guests.

What makes this bowl special? The perfectly caramelized lemongrass-marinated pork, the balance of textures (crunchy, soft, fresh), and the iconic nuoc cham dressing that brings everything together. And once you master the components, you can mix, match, and build your own version anytime.

Why You’ll Love This Recipe:

• Packed with bold Vietnamese flavor

• Balanced and refreshing with herbs, veggies, and rice noodles

• Meal prep-friendly – the pork and sauce can be made ahead

• Customizable – great with different proteins or veggie add-ins

Final Thoughts:

This Vietnamese Lemongrass Pork Vermicelli Bowl is a flavor-packed dish you’ll come back to again and again. It’s refreshing, satisfying, and endlessly customizable — and once you’ve tried that first bite of juicy lemongrass pork with crisp veggies and noodles soaked in nuoc cham, you’ll get it.

Yield: 4 servings

Print

With ImageWithout Image

Vietnamese Lemongrass Pork Vermicelli Bowl

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

There’s something magical about a Vietnamese vermicelli bowl. It's light but satisfying, fresh but savory, and always packed with flavor. Today, I’m sharing my take on the beloved Bún Thịt Nướng — a Vietnamese lemongrass pork vermicelli bowl that’s simple enough for a weekday dinner, but impressive enough to serve guests.

Cook modePrevent screen from turning off

Ingredients

For the Lemongrass Pork Marinade

• 1 lb (450g) pork shoulder or pork chops, thinly sliced
• 2 stalks lemongrass, trimmed and finely minced (white part only)
• 3 garlic cloves, minced
• 2 tbsp shallot, finely chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp honey (or brown sugar)
• 1 tbsp lime juice
• 1 tbsp neutral oil (vegetable or canola)
• ½ tsp black pepper

For the Nuoc Cham (Vietnamese Dipping Sauce)

• 3 tbsp fish sauce
• 3 tbsp lime juice (freshly squeezed)
• 2 tbsp sugar
• 3 tbsp warm water
• 1 garlic clove, minced
• 1 bird’s eye chili, finely sliced (optional)

For the Bowl

• 200g dried rice vermicelli noodles
• 1 cup shredded lettuce or napa cabbage
• 1 medium carrot, julienned
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• ½ cup fresh herbs: mint, cilantro, Thai basil
• ¼ cup crushed roasted peanuts or fried shallots (optional)

Instructions

1. In a large bowl, mix together lemongrass, garlic, shallot, fish sauce, soy sauce, honey, lime juice, oil, and pepper. Add the pork slices and toss to coat. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
2. In a small bowl, dissolve sugar in warm water. Add fish sauce, lime juice, garlic, and chili. Taste and adjust the balance of salty-sour-sweet as needed. Set aside.
3. Heat a grill pan or skillet over medium-high heat. Cook pork in batches for 2–3 minutes per side until nicely browned and caramelized. Avoid overcrowding the pan for best results.
4. Boil rice noodles according to package instructions. Rinse under cold water, drain well, and set aside.
5. In serving bowls, layer vermicelli noodles, lettuce, carrots, cucumber, bean sprouts, and fresh herbs. Top with grilled pork slices. Spoon nuoc cham over everything, garnish with peanuts or fried shallots, and serve immediately.

Notes

Don’t skip the lemongrass – It’s essential for that signature Vietnamese flavor.

Use pork shoulder for juicy, flavorful results. Pork loin is leaner but less tender.

Grill for extra smokiness – If the weather allows, fire up your outdoor grill!

Want to switch it up? Try with lemongrass chicken, tofu, or shrimp.

Prep ahead – Marinate pork and mix the dressing up to a day in advance.

Nutrition Facts

Calories

467

Sugar

15 g

Protein

22 g

Fat

14 g

Carbs

66 g

Sat. Fat

3 g

Cholesterol

46 mg

Fiber

4 g

Net carbs

62 g

Sodium

2223 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.