Vietnamese BBQ Pork Vermicelli Recipe: Char Siu-Style Noodle Bowl

This char siu-style vermicelli bowl brings Vietnamese street food flavors to your table with tender marinated pork and fresh herbs.

The secret lies in the balance of sweet and savory in the pork marinade, paired with crisp vegetables and soft rice noodles for a restaurant-quality dish.

Ingredients for Vietnamese Bbq Pork Vermicelli

Thinly sliced pork, rice noodles, and fresh herbs come together for bold Vietnamese flavors.

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The pork shoulder is key here—look for well-marbled cuts at your butcher or Whole Foods. The fat keeps it juicy during grilling. For the vermicelli, rice stick noodles labeled as bun are what you want (I grab mine at H Mart). The hoisin sauce makes or breaks the marinade, so spring for a quality brand like Koon Chun if you can find it.

No pork shoulder? Pork tenderloin works in a pinch but needs less marinating time. Swap honey for brown sugar or agave if that’s what you’ve got. The fish sauce is non-negotiable for authenticity, but extra soy sauce plus a pinch of salt can stand in. For the herbs, Thai basil adds another layer if you’re feeling fancy (find it at Asian markets).

Marinate the pork for at least 4 hours—overnight’s even better. Cooked pork keeps 3-4 days in the fridge, or freeze for 3 months. The noodles? Soak and use fresh, or they’ll dry out and clump (worth the extra minute).

Step-by-Step Instructions for Vietnamese BBQ Pork Vermicelli

Here’s the method I use for building these noodle bowls with authentic char siu flavor.

Step 1: Marinate the Pork Shoulder

Combine the 1.5 lb Pork Shoulder (cut into thin strips) with 0.33 cup Hoisin Sauce, 3 tbsp Soy Sauce, 3 tbsp Honey, 2 tbsp Brown Sugar, 4 cloves Garlic Cloves (minced), 1 whole Shallot (finely minced), 1 tbsp Fish Sauce, and 1 tsp Five-Spice Powder in a bowl. Mix thoroughly to ensure every piece is well coated.

Cover and refrigerate for at least 4 hours (overnight is best). This extended marinating time allows the flavors to penetrate deeply, creating that signature char siu taste. The pork should develop a deep reddish-brown color as it absorbs the marinade.

Step 2: Cook the Pork and Prepare Noodles

Preheat your oven to 400°F. Remove the pork from the marinade (reserve the marinade) and arrange the strips on a wire rack set over a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the edges are caramelized and slightly charred.

While the pork cooks, soak the 8 oz Rice Vermicelli Noodles in warm water for 10-15 minutes until pliable but still slightly firm. They’ll finish cooking when we assemble the bowls. Drain and set aside.

Step 3: Prepare the Fresh Vegetables

Julienne the 1 whole Carrot and thinly slice the 1 whole Cucumber. Shred the 4 cups Lettuce into bite-sized pieces. Roughly chop the 0.5 cup Fresh Cilantro and gently tear the 0.5 cup Fresh Mint Leaves to release their oils.

Crush the 0.33 cup Roasted Peanuts coarsely—you want texture, not powder. Arrange all these elements on a large platter or in separate bowls for easy assembly. The colors should be vibrant: deep green herbs, orange carrots, and pale cucumber.

Step 4: Assemble the Vermicelli Bowls

Divide the soaked noodles among four serving bowls. Top each with a portion of the cooked pork, arranging it attractively over the noodles. The pork should glisten from its marinade and have those beautiful caramelized edges.

Add a generous handful of the prepared vegetables to each bowl, creating a colorful base. Drizzle any reserved marinade over the pork and noodles. Sprinkle with the crushed peanuts and fresh herbs. Serve immediately while the pork is still warm.

Regional Styles of vietnamese bbq pork vermicelli

Northern Vietnamese Style

In Hanoi, they often use leaner pork cuts like tenderloin and add extra fish sauce to the marinade for a more pronounced umami depth. The noodles are typically served in a light fish sauce dressing rather than with additional hoisin. This version highlights the pork’s natural flavor. 🗺️

Central Vietnam Approach

Hue’s imperial cuisine influences this style with added lemongrass and chili flakes in the marinade. The bowls often include pickled vegetables like daikon and carrot for tangy contrast. I love this version for its bold, complex layers of flavor.

Southern Vietnam Variation

Ho Chi Minh City’s version is sweeter, with extra honey or coconut water in the marinade. They also add crushed peanuts and fresh herbs more generously. The bowls are often larger, reflecting the region’s hearty appetite for bold flavors.

Street Food Style

Vendors in Saigon often grill the pork over charcoal for that smoky aroma we all crave. They serve it with a side of nuoc cham dipping sauce made from fish sauce, lime, sugar, and chili. This is how I first fell in love with the dish on my coastal rides. ✨

Home Style Adaptation

For everyday meals, many families use pork shoulder for affordability and slow-cook it in the marinade. The noodles are often served with a simple garnish of herbs and a squeeze of lime. This approach is all about comfort and simplicity.

Fusion Twist

In Vietnamese communities abroad, you’ll find versions with added sriracha or gochujang for extra heat. Some even swap the vermicelli for udon noodles for a fun texture variation. I’ve seen this at local BBQ competitions with great success.