Charred Pork & Vermicelli Bowl
Marinated pork slices hit the grill for a quick char, then sit atop cool vermicelli noodles, fresh greens, and a squeeze of lime. The whole thing comes together in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 34g
Ingredients
- ¾ lb pork shoulder or loin, thinly sliced
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 3 cloves garlic, minced
- 6 oz rice vermicelli noodles, uncooked
- 3 cups mixed greens, bean sprouts, and sliced red onion
- 1 whole lime
Instructions
- 1
Toss pork slices with fish sauce, brown sugar, and minced garlic. Let sit 5 minutes while you prep the rest.
- 2
Boil rice vermicelli in salted water until tender, about 5 minutes. Drain and rinse with cold water.
- 3
Heat a grill pan or cast iron skillet over medium-high until it shimmers. Working in batches, sear pork 60-90 seconds per side until edges char and the center is cooked through.
- 4
Divide noodles into two bowls. Top with greens, bean sprouts, red onion, and the charred pork.
- 5
Squeeze fresh lime juice over the top and drizzle with a tiny splash of fish sauce mixed with water if desired.
Tools you’ll need
- large bowl
- grill pan or 12-inch cast iron skillet
- pot for boiling noodles
- colander
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