14 Fresh Vietnamese Grilled Pork Vermicelli Recipes You’ll Love

I’ve been on a delicious journey exploring 14 fresh Vietnamese grilled pork vermicelli recipes, and I’m excited to share them with you. Think of perfectly marinated and grilled pork, resting on a bed of delicate vermicelli noodles, with the vibrant crunch of fresh herbs and vegetables. Each recipe brings its own delightful twist, from lemongrass-infused flavors to spicy chili-lime notes. Join me as we uncover these mouthwatering combinations, one tasty bite at a time.

Classic Bun Thit Nuong With Fresh Herbs

Bun Thit Nuong, a classic Vietnamese dish, is a delightful combination of savory grilled pork, fresh herbs, crisp vegetables, and delicate vermicelli noodles. It’s a dish that tantalizes the taste buds with its contrasting textures and flavors, from the smoky sweetness of the marinated pork to the invigorating crunch of mint and cilantro.

This beloved Vietnamese street food is both satisfying and vibrant, making it perfect for a family meal or a casual gathering with friends. The key to a successful Bun Thit Nuong lies in the harmonious balance of its components, where each bite delivers a burst of flavors and aromas.

To prepare this dish, the pork is marinated in a mixture of fish sauce, sugar, garlic, and spices, then grilled to perfection, imparting a charred and caramelized exterior. The vermicelli noodles serve as a neutral canvas that absorbs the savory juices, while the fresh herbs and vegetables add a healthy and aromatic dimension.

The dish is completed with a drizzle of nuoc cham, a tangy Vietnamese dipping sauce that ties everything together. Whether you’re a beginner or an experienced cook, this recipe offers an enjoyable culinary experience, allowing you to explore the vibrant flavors of Vietnamese cuisine.

Ingredients for 4-6 servings:

• 1.5 lbs pork shoulder or pork loin, thinly sliced
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 3 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon black pepper
• 1 package (14 oz) rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cucumber, julienned
• 1 cup bean sprouts
• 1/2 cup roasted peanuts, crushed
• 6 cups water (for boiling noodles)
• 1/4 cup vegetable oil (for grilling)
• Nuoc Cham (Vietnamese dipping sauce)
• Optional: sliced red chili for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine fish sauce, sugar, minced garlic, lemongrass, soy sauce, and black pepper. Mix well until the sugar is dissolved. Add the sliced pork to the marinade, making sure each piece is well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for better flavor infusion.
2. Cook the Vermicelli Noodles: Bring 6 cups of water to a rolling boil in a large pot. Add the vermicelli noodles and cook according to package instructions (usually about 4-5 minutes). Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Lightly brush the grill with vegetable oil to prevent sticking. Grill the marinated pork slices for 3-4 minutes on each side, or until they’re cooked through and have a nice charred appearance. Remove the pork from the grill and let it rest for a few minutes before slicing.
4. Assemble the Dish: In large bowls, evenly distribute the cooked vermicelli noodles as a base. Top with grilled pork slices, fresh mint, cilantro, Thai basil, julienned cucumber, and bean sprouts. Sprinkle crushed roasted peanuts over the top for added crunch.
5. Serve with Nuoc Cham: Drizzle nuoc cham sauce over each bowl before serving. For those who enjoy a little heat, add sliced red chili as a garnish. Mix everything together before eating to guarantee each bite is flavorful.

Extra Tips:

When grilling the pork, make sure not to overcrowd the grill to guarantee even cooking and a nice sear on each piece. If a grill isn’t available, a broiler or a hot cast-iron skillet can be used as alternatives.

For an added layer of flavor, consider grilling some scallions or shallots alongside the pork. Adjust the amount of sugar in the marinade to your taste preference, and if you prefer a spicier dish, increase the amount of chili in the nuoc cham or add a chili paste to the marinade. Enjoy experimenting with the ratio of herbs to find your preferred flavor balance.

Lemongrass-Infused Grilled Pork Vermicelli

Lemongrass-Infused Grilled Pork Vermicelli is a harmonious blend of fragrantly marinated pork, fresh herbs, and delicate vermicelli noodles. This dish is a staple in Vietnamese cuisine, celebrated for its vibrant flavors and invigorating qualities. The star of the dish is the grilled pork, which is infused with the aromatic notes of lemongrass, creating a savory and slightly sweet profile that complements the lightness of the noodles and the crispness of the vegetables.

This recipe serves 4-6 people and is perfect for a family meal or a small gathering. The preparation involves marinating the pork to guarantee it absorbs all the flavors, grilling it to perfection, and assembling the dish with fresh vegetables and vermicelli. The result is a satisfying and flavorful meal that’s both nutritious and delicious.

Ingredients:

• 1.5 pounds pork shoulder or pork tenderloin
• 4 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 pound vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cucumber, thinly sliced
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, crushed
• Lime wedges
• Nuoc Cham (Vietnamese dipping sauce) for serving

Instructions:

1. Prepare the Marinade: In a large bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, honey, vegetable oil, and black pepper. Mix well until the sugar is dissolved.
2. Marinate the Pork: Slice the pork into thin strips and add them to the marinade. Confirm each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
3. Cook the Vermicelli: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until cooked through and nicely charred. Remove from heat and let rest for a few minutes before slicing.
5. Assemble the Dish: In a large serving bowl, arrange the cooked vermicelli noodles. Top with the grilled pork slices, fresh mint, cilantro, Thai basil, cucumber slices, and bean sprouts. Sprinkle with crushed peanuts.
6. Serve: Serve the Lemongrass-Infused Grilled Pork Vermicelli with lime wedges and nuoc cham on the side for drizzling over the dish.

Extra Tips:

For a more intense flavor, you can double the amount of lemongrass in the marinade. If you prefer a spicier kick, add some sliced red chili or chili flakes to the marinade.

Always confirm your grill is hot before placing the pork on it; this will help in achieving a nice char without overcooking the meat. Additionally, you can prepare the nuoc cham a day in advance and refrigerate it to allow the flavors to meld together.

Enjoy your Vietnamese culinary journey!

Spicy Chili-Lime Pork Vermicelli

Spicy Chili-Lime Pork Vermicelli is a tantalizing Vietnamese dish that brings together tender, flavorful grilled pork with the invigorating crunch of vermicelli noodles and an array of fresh vegetables. This dish is perfect for those who crave a balance of spicy, tangy, and savory flavors.

The marinade for the pork is the star of the show, featuring a medley of spices and aromatics, including chili, lime, garlic, and fish sauce, which infuse the meat with a deep, rich flavor. Paired with the lightness of vermicelli and the freshness of herbs and vegetables, this dish offers a satisfying and wholesome meal.

The dish is traditionally served in a large bowl, with the noodles forming the base and the grilled pork placed on top, surrounded by fresh herbs, cucumber, and bean sprouts. The concluding touch is a generous drizzle of nuoc cham, a classic Vietnamese dipping sauce that adds an extra layer of flavor with its sweet, salty, and tangy notes.

This Spicy Chili-Lime Pork Vermicelli is perfect for a family dinner or a gathering, offering a delightful mix of textures and tastes that will leave everyone craving more.

Ingredients (Serves 4-6):

• 1.5 pounds of pork shoulder or tenderloin, thinly sliced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon chili paste
• 3 cloves garlic, minced
• Juice of 2 limes
• 1 tablespoon vegetable oil
• 12 oz vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup bean sprouts
• 1 cucumber, thinly sliced
• 1 cup roasted peanuts, roughly chopped
• For the nuoc cham sauce:
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 3 tablespoons sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1-2 red chilies, finely chopped

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine fish sauce, soy sauce, brown sugar, chili paste, minced garlic, lime juice, and vegetable oil. Add the sliced pork to the marinade, making sure all pieces are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to fully penetrate the meat.
2. Prepare the Vermicelli: Cook the vermicelli noodles according to the package instructions. Once cooked, rinse them under cold water to stop the cooking process and set aside.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side until fully cooked and slightly charred. Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
4. Make the Nuoc Cham Sauce: In a small bowl, mix together fish sauce, lime juice, sugar, water, minced garlic, and chopped chilies. Stir until the sugar is completely dissolved.
5. Assemble the Dish: In large serving bowls, place a generous portion of vermicelli noodles. Top with grilled pork slices, fresh mint, cilantro, bean sprouts, and cucumber slices. Sprinkle with roasted peanuts for added crunch.
6. Serve: Drizzle the nuoc cham sauce over the dish just before serving, allowing the flavors to meld together beautifully.

Extra Tips:

For the best results, verify that the pork is thinly sliced and evenly marinated to absorb the flavors thoroughly. If you prefer less heat, you can adjust the amount of chili paste in the marinade and the nuoc cham sauce.

When grilling, avoid overcrowding the pan to achieve a nice char on the pork slices. Finally, feel free to customize the fresh toppings according to your preference, such as adding shredded lettuce or carrot ribbons for additional crunch and color.

Honey-Garlic Glazed Grilled Pork

Vietnamese Grilled Pork Vermicelli, also known as “Bún Thịt Nướng,” is a beloved dish that combines tender, flavorful grilled pork with fresh vermicelli noodles and a variety of herbs and vegetables.

This recipe puts a delightful twist on the traditional dish by incorporating a honey-garlic glaze that adds a sweet and savory element to the pork. The result is a harmonious blend of textures and flavors that’s certain to please your taste buds.

The Honey-Garlic Glazed Grilled Pork is marinated to perfection, allowing the flavors to seep into the meat, which is then grilled to create a slightly charred, caramelized exterior.

Served over a bed of soft vermicelli noodles and garnished with fresh herbs, this dish not only looks beautiful but also offers a revitalizing and satisfying dining experience. Ideal for a family meal, this recipe serves 4-6 people and is a wonderful way to bring the vibrant tastes of Vietnam to your table.

Ingredients (Serves 4-6):

• 2 pounds of pork shoulder or pork tenderloin, thinly sliced
• 1/4 cup honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 1 teaspoon sesame oil
• 12 ounces rice vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh Thai basil leaves
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, mix honey, soy sauce, minced garlic, fish sauce, vegetable oil, black pepper, and sesame oil. Stir until all ingredients are well combined.
2. Marinate the Pork: Add the thinly sliced pork to the marinade, making certain each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. Cook the Noodles: While the pork is marinating, cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
4. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Remove the pork from the marinade and grill each slice for about 3-4 minutes on each side, or until cooked through and slightly charred.
5. Assemble the Dish: Divide the cooked vermicelli noodles into individual bowls. Top with grilled pork slices, fresh mint, cilantro, Thai basil, julienned cucumber, and carrot. Sprinkle crushed peanuts on top for added crunch.
6. Serve: Accompany the dish with lime wedges for squeezing over the top, enhancing the flavors with a burst of citrus.

Extra Tips:

To achieve the best flavor, allow the pork to marinate overnight if possible. This guarantees that the meat absorbs all the rich flavors of the honey and garlic.

When grilling, make sure your grill is hot enough to caramelize the honey glaze on the pork, which adds a delightful depth to the dish.

Additionally, feel free to adjust the quantity of herbs and vegetables to your liking, as they add freshness and balance to the savory pork and noodles.

Vietnamese Caramelized Pork Vermicelli

Vietnamese Caramelized Pork Vermicelli is a delightful dish that combines tender, caramelized pork with fresh vermicelli noodles, creating a harmonious blend of flavors and textures. This dish is a popular choice in Vietnamese cuisine, known for its sweet and savory notes, and the perfect balance of soft and crunchy ingredients.

The pork is marinated and caramelized to perfection, then served over a bed of rice vermicelli and garnished with fresh herbs and vegetables, making it a revitalizing and satisfying meal.

To achieve the authentic taste of Vietnamese Caramelized Pork Vermicelli, it’s crucial to focus on the quality of ingredients and the balance of flavors. The marinade for the pork often includes ingredients like fish sauce, sugar, and garlic, which give the pork a rich, glossy coating.

The noodles are served with fresh herbs such as mint, cilantro, and Thai basil, adding a burst of freshness that complements the savory pork. This dish is typically accompanied by a tangy nuoc cham sauce, which enhances the overall flavor profile.

Follow the recipe below to create this delicious dish for 4-6 people.

Ingredients:

• 500g pork shoulder or pork belly
• 200g rice vermicelli noodles
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 tablespoons sugar
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 onion, thinly sliced
• 1 tablespoon vegetable oil
• 1 cucumber, julienned
• 1 cup bean sprouts
• Fresh herbs: mint, cilantro, Thai basil
• ½ cup peanuts, crushed
• Nuoc cham sauce for serving

Cooking Instructions:

1. Prepare the Pork: Slice the pork shoulder or pork belly into thin strips. In a bowl, combine fish sauce, soy sauce, sugar, black pepper, and minced garlic. Add the pork slices to the bowl and mix thoroughly, making sure each piece is well coated with the marinade. Let it marinate for at least 30 minutes in the refrigerator.
2. Cook the Vermicelli: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Caramelize the Pork: Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced onion and sauté until translucent. Add the marinated pork slices to the skillet. Cook the pork, stirring occasionally, until it’s browned and caramelized, about 10-15 minutes.
4. Assemble the Dish: In serving bowls, divide the cooked vermicelli noodles. Top with caramelized pork, julienned cucumber, and bean sprouts. Garnish with fresh herbs and crushed peanuts.
5. Serve: Serve the Vietnamese Caramelized Pork Vermicelli with a side of nuoc cham sauce for drizzling over the dish as desired.

Extra Tips:

For the best results, make sure the pork is sliced thinly so it cooks quickly and evenly. If possible, marinate the pork overnight to allow the flavors to fully develop.

Adjust the sweetness and saltiness of the dish by tweaking the amount of sugar and fish sauce according to your taste preferences. When serving, encourage diners to mix the noodles with the pork and herbs to distribute the flavors evenly.

Peanut-Crusted Grilled Pork With Vermicelli

Peanut-Crusted Grilled Pork With Vermicelli is a delightful Vietnamese dish that balances savory, nutty, and fresh flavors. This dish showcases tender slices of marinated pork that are grilled to perfection and then coated in a crunchy peanut crust. It’s served over a bed of soft vermicelli noodles, accompanied by fresh herbs and vegetables that add a burst of color and texture. The combination of the juicy, flavorful pork and the light, invigorating noodles makes this dish a perfect meal for any occasion.

To make Peanut-Crusted Grilled Pork With Vermicelli, you’ll start by marinating the pork to infuse it with rich flavors. The marinade typically includes ingredients like fish sauce, garlic, and sugar, which help tenderize the meat while adding depth. After marinating, the pork is coated with chopped peanuts before being grilled to a golden brown.

The noodles are cooked until tender and then combined with fresh mint, cilantro, and sliced vegetables. The dish is finished with a drizzle of a tangy dipping sauce that ties all the elements together beautifully.

Ingredients (Serving Size: 4-6 People):

• 2 pounds pork shoulder or tenderloin, thinly sliced
• 1/2 cup fish sauce
• 3 tablespoons sugar
• 4 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 cup unsalted peanuts, roughly chopped
• 1 pound vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup bean sprouts
• 1 cucumber, julienned
• 2 carrots, julienned
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon chili paste

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, sugar, garlic, and black pepper. Add the sliced pork and mix well to confirm each piece is coated. Cover the bowl and let the pork marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.
2. Prepare the Vermicelli: Cook the vermicelli noodles according to the package instructions until they’re tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, water, and chili paste. Adjust the seasoning to taste and set aside.
4. Grill the Pork: Preheat your grill to medium-high heat. Remove the pork from the marinade and let any excess drip off. Coat each piece with the chopped peanuts. Grill the pork for 3-4 minutes on each side, or until cooked through and lightly charred. Remove from the grill and let it rest for a few minutes.
5. Assemble the Dish: In a large serving bowl, arrange the cooked vermicelli noodles. Top with the grilled pork, fresh mint, cilantro, bean sprouts, cucumber, and carrots. Drizzle the prepared dipping sauce over the dish or serve it on the side for individual dipping.

Extra Tips:

When grilling, be sure not to overcrowd the grill as this can prevent the pork from getting that desirable crispy crust. If you prefer a spicier dish, add more chili paste to the dipping sauce or serve with extra sliced chilies on the side.

For added flavor, you can also lightly toast the peanuts before chopping them. Finally, verify the noodles are well-drained to prevent them from becoming soggy when combined with the other ingredients.

Tamarind-Marinated Grilled Pork

Vietnamese cuisine is renowned for its vibrant flavors and fresh ingredients. One of the most beloved dishes is Vietnamese Grilled Pork Vermicelli, a delightful combination of juicy, marinated pork served over a bed of vermicelli noodles, fresh herbs, and crisp vegetables. The star of this dish is the Tamarind-Marinated Grilled Pork, which infuses the meat with a tangy and slightly sweet flavor, perfectly complementing the savory elements of the dish. This recipe is perfect for a family meal or a gathering with friends, offering a taste of authentic Vietnamese culinary tradition.

To prepare the Tamarind-Marinated Grilled Pork, we start by creating a marinade with tamarind paste, fish sauce, garlic, sugar, and pepper, allowing the pork to soak up these delicious flavors. Once marinated, the pork is grilled to perfection, creating a charred exterior that locks in the juices, guaranteeing each bite is tender and flavorful. Paired with vermicelli noodles, fresh herbs, sliced cucumbers, and a tangy dipping sauce, this dish offers a balance of tastes and textures that will transport your taste buds straight to the streets of Vietnam.

Ingredients (Serves 4-6)

• 1.5 lbs pork shoulder or loin, thinly sliced
• 3 tablespoons tamarind paste
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 12 oz dried vermicelli noodles
• 2 cups bean sprouts
• 1 cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1/4 cup roasted peanuts, crushed
• 1/4 cup pickled carrots and daikon
• 1 lime, cut into wedges

For the Dipping Sauce:

• 1/2 cup fish sauce
• 1/2 cup water
• 3 tablespoons sugar
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1 red chili, thinly sliced (optional)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, mix tamarind paste, fish sauce, sugar, minced garlic, and black pepper. Stir until the sugar dissolves completely.
2. Marinate the Pork: Add the sliced pork to the bowl, guaranteeing each piece is thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Cook the Vermicelli: Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
4. Prepare the Dipping Sauce: In a small bowl, combine fish sauce, water, sugar, lime juice, minced garlic, and sliced chili. Stir until the sugar dissolves. Adjust seasoning to taste and set aside.
5. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes on each side until they’re cooked through and have a nice char. Remove from heat and let rest for a few minutes.
6. Assemble the Dish: Divide the cooked vermicelli noodles among serving bowls. Top with grilled pork slices, bean sprouts, cucumber, mint, cilantro, basil, and pickled carrots and daikon. Sprinkle with crushed peanuts.
7. Serve: Serve the dish with lime wedges and the prepared dipping sauce on the side for drizzling or dipping.

Extra Tips

For the best results, make sure to thinly slice the pork to guarantee it cooks evenly and remains tender. If you can’t find tamarind paste, you can substitute with a mixture of lime juice and a touch of brown sugar to achieve a similar tangy sweetness.

When grilling, resist the urge to move the pork too often; allow it to char slightly for that authentic smoky flavor. To save time, you can prepare the pickled carrots and daikon a day in advance, enhancing their tangy flavor. Enjoy experimenting with the balance of fresh herbs to your taste preference, elevating the dish’s fragrant profile.

Coconut Milk and Turmeric Grilled Pork

Vietnamese cuisine is renowned for its vibrant flavors and the delicate balance of sweet, savory, and aromatic elements. One such dish that beautifully encapsulates these flavors is Vietnamese Grilled Pork Vermicelli with Coconut Milk and Turmeric. This dish combines tender pork marinated in a fragrant blend of coconut milk, turmeric, and other traditional Vietnamese spices, grilled to perfection, and served over a bed of vermicelli noodles.

It’s a harmonious blend of textures and flavors that offers a delightful culinary experience.

The key to this dish lies in the marinade, where coconut milk adds a rich and creamy texture, while turmeric brings a warm, earthy flavor and a beautiful golden hue to the pork. When grilled, the pork develops a lovely char that enhances its flavors.

Paired with fresh vermicelli noodles, crunchy vegetables, and a tangy dipping sauce, this dish isn’t just a feast for the taste buds but also a visual delight. Perfect for a family dinner or a gathering with friends, this recipe serves 4-6 people.

Ingredients:

• 1.5 lbs pork shoulder or pork loin, thinly sliced
• 1 can (13.5 oz) coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon ground turmeric
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped
• 1 package (14 oz) vermicelli noodles
• Fresh herbs: mint, cilantro, and Thai basil
• 2 cups bean sprouts
• 1 cucumber, thinly sliced
• 1 cup pickled carrots and daikon
• Peanuts, crushed for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine coconut milk, fish sauce, soy sauce, sugar, turmeric, black pepper, minced garlic, and chopped lemongrass. Mix well until the sugar is dissolved and the marinade is well blended.
2. Marinate the Pork: Add the thinly sliced pork to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor absorption.
3. Cook the Vermicelli Noodles: Follow the package instructions to cook the vermicelli noodles. Once cooked, drain and rinse them under cold water to stop the cooking process and keep them from sticking together.
4. Grill the Pork: Preheat your grill or grill pan on medium-high heat. Remove the pork from the marinade and shake off excess liquid. Grill the pork slices for about 3-4 minutes on each side, or until they’re cooked through and have a nice char.
5. Assemble the Dish: In serving bowls, place a portion of cooked vermicelli noodles. Top with grilled pork slices, fresh herbs, bean sprouts, cucumber slices, and pickled carrots and daikon. Sprinkle crushed peanuts over the top.
6. Serve: Serve the dish with lime wedges on the side for squeezing over the noodles, and a small bowl of fish sauce-based dipping sauce for drizzling.

Extra Tips:

For the best flavor, allow the pork to marinate overnight, as this will enhance the taste and tenderness. When grilling, make sure your grill is hot before adding the pork to achieve a beautiful char.

If you don’t have access to a grill, you can also use a stovetop grill pan or broil the pork in the oven. For a more authentic experience, consider serving the dish with Vietnamese dipping sauce (Nuoc Cham), which complements the flavors beautifully.

Adjust the spice level by adding sliced chili peppers to the dipping sauce for a bit of heat.

Five-Spice Grilled Pork Vermicelli

Five-Spice Grilled Pork Vermicelli is a delightful Vietnamese dish that brings together the aromatic flavors of five-spice marinated pork with the freshness of rice vermicelli and an assortment of vibrant garnishes. This dish is perfect for warm days when you crave something light yet satisfying.

The combination of savory, sweet, and tangy flavors makes it a favorite among many Vietnamese cuisine enthusiasts. The harmony of textures, from the tenderness of the grilled pork to the crunchiness of fresh vegetables, creates a perfect balance that appeals to the senses.

This dish not only satisfies your taste buds but also provides a wholesome meal. Whether you’re hosting a dinner or simply enjoying a meal with your family, Five-Spice Grilled Pork Vermicelli is sure to impress and delight everyone at the table.

Ingredients for 4-6 People:

• 1.5 lbs pork shoulder or pork chops
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon five-spice powder
• 3 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped
• 1 tablespoon vegetable oil
• 1 package (14 oz) rice vermicelli
• 1 cup cucumber, julienned
• 1 cup carrots, julienned
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1/2 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• Nuoc cham (Vietnamese dipping sauce), for serving

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, combine fish sauce, soy sauce, oyster sauce, sugar, five-spice powder, minced garlic, lemongrass, and vegetable oil. Mix well until the sugar dissolves.

Add the pork slices, making sure they’re well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Cook the Rice Vermicelli: Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package instructions, usually 4-6 minutes.

Drain and rinse under cold water to stop the cooking process. Set aside.

3. Grill the Pork: Preheat your grill or a grill pan over medium-high heat. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until the pork is cooked through and has a nice char.

Remove from the grill and let it rest for a few minutes. Slice the pork into thin strips.

4. Assemble the Dish: Divide the cooked rice vermicelli among serving bowls. Top with grilled pork slices, julienned cucumbers, carrots, and bean sprouts.

Garnish with fresh mint leaves, cilantro, and crushed peanuts.

5. Serve: Serve the vermicelli bowls with lime wedges and nuoc cham on the side. Let each person customize their bowl with additional lime juice and dipping sauce according to their taste.

Extra Tips:

To enhance the flavor, consider marinating the pork overnight. This allows the meat to absorb all the spices thoroughly.

When grilling, avoid overcrowding the pan or grill to guarantee even cooking and a perfect char. For a vegetarian version, substitute the pork with marinated tofu or mushrooms.

Always taste your nuoc cham before serving to balance the sweet, sour, and salty flavors to your preference.

Ginger-Soy Grilled Pork Noodles

The Ginger-Soy Grilled Pork Noodles dish is a delightful fusion of savory and aromatic flavors that will transport your senses straight to the bustling streets of Vietnam. This recipe combines tender, marinated grilled pork with silky rice vermicelli noodles, fresh herbs, and crisp vegetables, all tossed together in a fragrant ginger-soy dressing.

Perfect for a family meal or a gathering with friends, this dish promises to deliver an authentic taste experience that’s both satisfying and invigorating.

This Vietnamese Grilled Pork Vermicelli dish isn’t only a feast for the palate but also a visual delight, with vibrant colors from the fresh herbs and vegetables and the caramelized hue of the grilled pork. The marinade for the pork is a blend of ginger, soy sauce, and other aromatic ingredients, guaranteeing that every bite is bursting with flavor.

Paired with the light and airy noodles, this dish is perfect for those who enjoy a balanced meal with a touch of indulgence.

Ingredients for 4-6 servings:

• 1.5 pounds of pork shoulder or pork belly, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 pound rice vermicelli noodles
• 1 cucumber, julienned
• 2 carrots, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup roasted peanuts, crushed
• 1 lime, cut into wedges
• 1 tablespoon vegetable oil (for grilling)

Cooking Instructions:

1. Prepare the Marinade: In a medium mixing bowl, combine soy sauce, fish sauce, brown sugar, minced ginger, minced garlic, and sesame oil. Stir well until the sugar dissolves and the mixture is smooth.
2. Marinate the Pork: Place the sliced pork into a large zip-top bag or shallow dish. Pour the marinade over the pork, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
3. Cook the Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
4. Grill the Pork: Heat a grill pan or outdoor grill over medium-high heat and lightly coat with vegetable oil. Remove the pork from the marinade, allowing excess to drip off, and grill for 4-5 minutes on each side, or until fully cooked and slightly charred.
5. Assemble the Dish: In a large serving platter, arrange the cooked noodles. Top with grilled pork slices, julienned cucumber, julienned carrots, fresh mint, and cilantro leaves. Sprinkle with crushed peanuts.
6. Serve: Present the dish with lime wedges on the side for an extra burst of invigoration. Encourage guests to squeeze lime juice over their servings as desired.

Extra Tips:

For an added layer of flavor, consider marinating the pork overnight. This allows the ginger and soy to penetrate the meat deeply, resulting in a more robust taste.

When grilling, ensure the grill is hot to achieve that perfect char on the pork, which enhances its savory characteristics. For those who enjoy a bit of spice, add some sliced chili peppers or a drizzle of chili oil before serving.

Char Siu Style Grilled Pork Vermicelli

Char Siu Style Grilled Pork Vermicelli is a delightful twist on the traditional Vietnamese dish, combining the rich, savory flavors of Chinese-style char siu pork with the fresh, vibrant essence of Vietnamese cuisine. This dish is perfect for those who appreciate the harmony of sweet, savory, and slightly smoky flavors, all brought together in a single bowl. The tender grilled pork is marinated in a flavorful sauce and served atop a bed of vermicelli noodles, accompanied by fresh herbs and vegetables, creating a revitalizing and satisfying meal.

The beauty of Char Siu Style Grilled Pork Vermicelli lies in its simplicity and the balance of flavors. The pork is marinated in a mixture that includes hoisin sauce, soy sauce, and honey, which gives it a distinct caramelized finish once grilled. This is paired with the lightness of vermicelli noodles and the crunch of fresh vegetables like lettuce, cucumbers, and carrots. A tangy, slightly sweet dressing ties everything together, providing a perfect contrast to the rich flavors of the pork. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering with friends.

Ingredients:

• 1 1/2 pounds pork shoulder or pork loin, thinly sliced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 teaspoon five-spice powder
• 1/2 teaspoon salt
• 1 package (14 oz) vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cucumber, thinly sliced
• 2 carrots, julienned
• 1/4 cup roasted peanuts, crushed
• 1/4 cup fried shallots

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, mix together the hoisin sauce, soy sauce, honey, rice wine, sesame oil, minced garlic, five-spice powder, and salt. Add the sliced pork to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. Cook the Vermicelli: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
3. Grill the Pork: Preheat your grill or grill pan over medium-high heat. Remove the pork from the marinade and grill each piece for about 3-4 minutes on each side, or until the pork is cooked through and has a nice char. Remove from grill and let it rest for a few minutes before slicing it into bite-sized pieces.
4. Assemble the Vermicelli Bowl: Divide the cooked vermicelli noodles among 4-6 bowls. Arrange the sliced grilled pork, fresh mint, cilantro, basil, cucumber, and carrots on top of the noodles. Sprinkle with crushed peanuts and fried shallots.
5. Serve: Drizzle the assembled bowls with your choice of Vietnamese dressing or fish sauce. Serve immediately and enjoy the flavorful combination of char siu pork with fresh herbs and noodles.

Extra Tips:

For an extra layer of flavor, consider adding a squeeze of fresh lime juice over each bowl just before serving. This will enhance the freshness and balance the savory notes of the dish. If you prefer a spicier kick, add a few slices of fresh chili or a spoonful of chili garlic sauce.

Sriracha and Honey Glazed Pork Vermicelli

Sriracha and Honey Glazed Pork Vermicelli is a delicious Vietnamese dish that perfectly balances sweet and spicy flavors with tender, juicy grilled pork. This dish offers a delightful combination of textures and tastes, with the soft vermicelli noodles providing a base for the succulent pork.

It’s a perfect dish for any casual dinner party or family meal, bringing the vibrant flavors of Vietnamese cuisine to your table. The glaze, made from sriracha and honey, coats the pork with a sticky, spicy sweetness that complements the freshness of the accompanying herbs and vegetables.

The dish is usually served with a side of fresh herbs, crisp lettuce, and pickled vegetables, which add a revitalizing crunch and a burst of flavor. This recipe is designed for serving 4-6 people, making it a great option for a small gathering or for enjoying leftovers the next day.

Ingredients for 4-6 servings:

• 1.5 pounds pork shoulder, thinly sliced
• 1/4 cup sriracha sauce
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 pound vermicelli noodles
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup fresh basil leaves
• 1 cup bean sprouts
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1/4 cup crushed peanuts
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, combine the sriracha sauce, honey, soy sauce, fish sauce, lime juice, minced garlic, and vegetable oil. Mix well to create a smooth marinade.

Add the thinly sliced pork shoulder to the marinade, guaranteeing each piece is well coated. Cover the bowl and refrigerate for at least 1-2 hours, or overnight for best results.

2. Cook the Vermicelli Noodles: Bring a large pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually around 4-6 minutes, until they’re tender but still firm to the bite.

Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

3. Grill the Pork: Preheat your grill or a grill pan over medium-high heat. Remove the pork from the marinade, letting any excess drip off.

Grill the pork slices for about 3-4 minutes on each side, or until they’re nicely caramelized and cooked through. Remove from the grill and let them rest for a few minutes before slicing into bite-sized pieces.

4. Assemble the Dish: Divide the cooked vermicelli noodles among serving bowls. Arrange the grilled pork slices on top of the noodles.

Add fresh mint, cilantro, and basil leaves around the pork. Garnish with bean sprouts, cucumber slices, and julienned carrot. Sprinkle crushed peanuts and sesame seeds over the top for added texture.

5. Serve: Drizzle any remaining glaze over the bowls for extra flavor. Serve immediately, allowing guests to mix the ingredients together for a harmonious blend of flavors.

Extra Tips:

To enhance the flavors, consider making a simple dipping sauce from lime juice, fish sauce, and a touch of sugar to serve on the side. This can be drizzled over the dish just before eating for an added tangy kick.

When grilling the pork, make certain it’s not overcrowded on the grill to achieve a nice sear. If you prefer a less spicy dish, adjust the amount of sriracha in the marinade to suit your taste.

Finally, for an authentic touch, add a few slices of fresh chili to the dish for those who enjoy extra heat.

Grilled Pork Vermicelli With Pickled Vegetables

Vietnamese Grilled Pork Vermicelli with Pickled Vegetables is a classic Vietnamese dish that beautifully combines savory and tangy flavors with fresh, vibrant ingredients.

This dish is a delightful medley of grilled marinated pork, served over a bed of soft vermicelli noodles and topped with an assortment of crisp pickled vegetables. It’s completed with a generous drizzle of the iconic Vietnamese dipping sauce, nuoc cham, which ties all the flavors together perfectly. The contrast of textures and the balance of sweet, sour, and salty tastes make this dish a favorite among Vietnamese cuisine enthusiasts.

To prepare this dish, you’ll start by marinating the pork to guarantee it’s infused with deep, rich flavors before grilling it to achieve a charred, smoky finish.

While the pork marinates, you can prepare the pickled vegetables, which add a revitalizing crunch and tanginess that complement the savory pork. The noodles are cooked until tender and serve as a bed for the pork and vegetables.

Assemble each bowl by layering noodles, pork, and pickled vegetables, then garnish with fresh herbs and peanuts for added flavor and texture.

Ingredients for 4-6 servings:

• 1.5 lbs boneless pork shoulder or pork loin
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons lemongrass, finely chopped
• 1 teaspoon black pepper
• 1 pack of vermicelli noodles
• 1 cup carrot, julienned
• 1 cup daikon radish, julienned
• 1/2 cup rice vinegar
• 1/2 cup water
• 3 tablespoons sugar (for pickling)
• 1 tablespoon salt
• 1/4 cup roasted peanuts, crushed
• Fresh herbs: mint, cilantro, and Thai basil
• Nuoc cham sauce for serving

Cooking Instructions:

1. Marinate the Pork:
• Slice the pork into thin strips. In a large bowl, combine fish sauce, soy sauce, sugar, honey, garlic, lemongrass, and black pepper. Add the pork to the marinade, guaranteeing each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
2. Prepare Pickled Vegetables:
• In another bowl, dissolve sugar and salt in rice vinegar and water. Add the julienned carrots and daikon radish, guaranteeing they’re fully submerged. Let them pickle for at least 30 minutes.
3. Cook Vermicelli Noodles:
• Boil a pot of water and cook the vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to prevent sticking.
4. Grill the Pork:
• Preheat your grill or grill pan over medium-high heat. Grill the marinated pork strips for about 3-4 minutes on each side, or until they’re cooked through and have a nice char.
5. Assemble the Dish:
• Divide the cooked vermicelli noodles among serving bowls. Top with grilled pork slices and a generous amount of pickled vegetables. Garnish with fresh herbs and crushed peanuts. Serve with nuoc cham sauce on the side for drizzling.

Extra Tips:

For the best flavor, try to marinate the pork overnight. This allows the meat to absorb all the spices and seasonings thoroughly.

If you don’t have a grill, you can also use a skillet to cook the pork. Just guarantee it’s well heated to achieve a similar char effect.

The pickled vegetables can be prepared in advance and stored in the refrigerator for up to a week, making meal prep easier.

Adjust the levels of fish sauce and sugar in the nuoc cham to suit your taste preference for the perfect balance of sweet and salty.

Vietnamese BBQ Pork and Vermicelli Salad

Vietnamese BBQ Pork and Vermicelli Salad, also known as “Bún Thịt Nướng,” is a vibrant and flavorful dish that’s perfect for a light lunch or dinner. It combines marinated grilled pork with fresh vegetables and vermicelli noodles, all brought together with a tangy and sweet fish sauce dressing. This dish is a celebration of textures and flavors, offering a delightful balance of savory, sweet, and sour notes that are characteristic of Vietnamese cuisine.

To prepare this dish, you’ll need to marinate the pork to infuse it with flavor before grilling it to perfection. The vermicelli noodles serve as the base, absorbing the dressing and complementing the freshness of the herbs and vegetables. This recipe is designed to serve 4-6 people, making it a great option for family meals or entertaining guests.

Ingredients:

• 1 1/2 pounds of pork shoulder or pork belly, thinly sliced
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons minced lemongrass
• 2 cloves garlic, minced
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 14 ounces rice vermicelli noodles
• 1 cucumber, julienned
• 2 carrots, julienned
• 1 cup bean sprouts
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 1/4 cup roasted peanuts, crushed
• 2 red chili peppers, sliced (optional)
• 1 lime, cut into wedges

For the Dressing:

• 1/4 cup fish sauce
• 1/4 cup sugar
• 1/4 cup water
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1 red chili, finely chopped

Instructions:

1. Marinate the Pork: In a large bowl, combine the sugar, fish sauce, soy sauce, lemongrass, garlic, and black pepper. Add the pork slices and mix well to guarantee the pork is fully coated. Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
2. Prepare the Dressing: In a small bowl, mix the fish sauce, sugar, water, lime juice, minced garlic, and chopped chili. Stir until the sugar dissolves completely. Adjust the seasoning to taste, balancing the sweet, sour, and salty flavors.
3. Cook the Vermicelli: Boil a pot of water and cook the rice vermicelli noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
4. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates. Remove the pork from the marinade and grill for about 3-4 minutes on each side, or until cooked through and slightly charred. Let the pork rest for a few minutes before slicing into bite-sized pieces.
5. Assemble the Salad: In large serving bowls, divide the vermicelli noodles. Top with the grilled pork, cucumber, carrots, bean sprouts, mint, cilantro, and Thai basil. Sprinkle crushed peanuts and sliced red chili peppers over the top.
6. Serve: Drizzle the dressing over each serving and garnish with lime wedges. Encourage guests to mix the salad thoroughly to combine all the flavors before eating.

Extra Tips:

For an authentic taste, verify the lemongrass is finely minced so it blends well with the marinade. If you’re short on time, you can use store-bought Vietnamese dipping sauce for the dressing, but homemade is always recommended for the best flavor.

Be mindful of the grill temperature to avoid burning the pork; it should be cooked just until it’s tender and juicy. Feel free to adjust the amount of chili to suit your spice preference, or omit it altogether for a milder dish. Enjoy the harmony of flavors and textures in this delightful Vietnamese classic!