Grilled Pork Vermicelli Recipe: Vietnamese Noodle Bowl With Charred Pork

This Vietnamese noodle bowl combines charred pork with fresh herbs and rice vermicelli for a balanced, flavorful dish. I developed this recipe to capture the authentic street food experience at home.

The grilled pork is marinated in a blend of fish sauce, garlic, and sugar, then cooked to achieve a caramelized crust. Thin rice noodles are soaked until tender, while fresh lettuce, herbs, and pickled vegetables add crunch and brightness.

Assembling the bowl is a matter of layering textures and flavors—warm noodles, room-temperature pork, and cool, crisp toppings. The result is a harmonious mix of savory, sweet, and tangy elements in every bite.

This dish is perfect for warm weather or whenever you crave something light yet deeply satisfying. Here’s how to make it.

Ingredients for Grilled Pork Vermicelli

Pantry staples plus fresh herbs and rice noodles. Nothing exotic, just authentic flavor.

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The pork is everything here. Pork shoulder gives you that juicy, charred result—lean cuts dry out. Asian markets often have it pre-sliced thin for dishes like this, which saves major prep time. If you’re buying a whole shoulder, ask the butcher to slice it paper-thin (about 1/8 inch). The fish sauce is non-negotiable—Red Boat or Three Crabs are the gold standard, but any Vietnamese brand works.

No pork? Chicken thighs marinate just as well and stay tender. Fish sauce haters can swap in soy sauce plus a pinch of sugar (not quite the same, but close). The herbs are flexible—skip the Thai basil if you can’t find it, but don’t skip the mint and cilantro. The pickled veggies can be store-bought (Trader Joe’s has a great quick-pickled mix), or make your own with carrots, daikon, and a quick vinegar-sugar brine.

This keeps beautifully for 3 days in the fridge—store components separately so the noodles don’t get soggy. The pork freezes well for 3 months, so make extra. Lime wedges should be added fresh, but everything else holds up great (the peanuts might lose their crunch, so add those last).

Step-by-Step Instructions for Grilled Pork Vermicelli

Here’s my tested method for building these bowls with perfect char and balance every time.

Step 1: Marinate the Pork Shoulder

Thinly slice the 1.5 lb Pork Shoulder into strips about ¼-inch thick. In a large bowl, whisk together the 0.25 cup Fish Sauce, minced 6 cloves Garlic Cloves, 3 tbsp Granulated Sugar, and 1 tsp Black Pepper until the sugar fully dissolves.

Add the pork slices and massage the marinade into the meat, ensuring every piece is well coated. Cover and refrigerate for at least 2 hours (overnight works even better). This marinating time allows the flavors to penetrate deeply and tenderize the pork.

Step 2: Prepare the Noodles and Toppings

Soak the 8 oz Rice Vermicelli Noodles in hot water for 8-10 minutes until they’re soft but still slightly firm. Drain and rinse under cold water to stop the cooking process. Set aside to drain completely.

Separate the leaves of the 1 whole Butter Lettuce and arrange them on a platter. Chop the 0.5 cup Fresh Cilantro, tear the 0.5 cup Fresh Mint, and pick the leaves from the 0.5 cup Fresh Thai Basil. Crush the 0.5 cup Roasted Peanuts and cut the 2 whole Lime into wedges. Have the 1 cup Pickled Carrots and 1 cup Pickled Daikon Radish ready in small bowls.

Step 3: Grill the Pork to Charred Perfection

Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade (discard any leftover marinade) and grill in batches for 3-4 minutes per side until the edges are charred and caramelized and the pork is cooked through.

Don’t overcrowd the grill—this lowers the temperature and steams the pork instead of charring it. You want those beautiful browned bits that add so much flavor. Transfer the cooked pork to a plate and let it rest for 5 minutes before slicing thinly against the grain.

Step 4: Assemble the Vermicelli Bowls

Divide the soaked noodles among four bowls. Top each with a generous portion of the grilled pork, then arrange the butter lettuce leaves around the edge. Scatter the pickled carrots, pickled daikon radish, fresh mint, fresh cilantro, and fresh Thai basil over the top.

Sprinkle with the crushed peanuts and serve with lime wedges on the side. For those who like heat, offer the 0.25 cup Sriracha Sauce to drizzle over their bowl. The contrast of cool herbs, tangy pickles, nutty crunch, and smoky pork makes every bite exciting.

Storing and Reheating This Dish

Refrigerator Storage

Let the pork cool completely before storing—I spread it on a tray for 20 minutes first. Transfer to airtight containers with noodles and toppings separate. Keeps for 3 days at 40°F or below. The flavors deepen overnight, which I love. ❄️

Freezer Storage

The cooked pork freezes beautifully for up to 3 months in quart-size freezer bags. Squeeze out all air to prevent freezer burn. Label with date—I use Sharpie on painter’s tape. Noodles don’t freeze well, so make those fresh when ready to serve.

Reheating Pork

My favorite method: warm pork in a dry skillet over medium heat for 2-3 minutes per side. Adds a fresh char. Alternatively, microwave covered with a damp paper towel for 1-2 minutes, stirring halfway.

Reheating Noodles

Soak vermicelli in hot water for 1-2 minutes to refresh, or microwave with a splash of water for 30-45 seconds. Toss with a little neutral oil to prevent sticking. They’ll be slightly softer but still delicious.

Assembly Tip

Keep toppings separate until serving to maintain textures. The crushed peanuts especially lose crunch if stored with wet ingredients. I always add lime wedges fresh—they brighten everything up.

Frequently Asked Questions