Grilled Pork Vermicelli Bowl
A Vietnamese-inspired bowl of rice vermicelli topped with grilled pork slices and meatballs, fresh herbs, and a tangy dipping sauce with pickled daikon and carrot. Served on a banana leaf for a vibrant presentation.
- Total time
- 60 min
- Servings
- 4
- Calories
- 550
- Protein
- 35g
Ingredients
- 8 oz rice vermicelli
- 1 lb pork shoulder
- ½ lb ground pork
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 3 cloves garlic
- ½ cup daikon
- ½ cup carrot
- ½ cup mint leaves
- ½ cup perilla leaves
Instructions
- 1
Marinate sliced pork and ground pork with fish sauce, brown sugar, and minced garlic for 30 minutes.
- 2
Grill pork slices and form small meatballs; grill until charred and cooked through.
- 3
Soak rice vermicelli in hot water until tender, then drain and rinse with cold water.
- 4
Pickle daikon and carrot in vinegar, sugar, and water for 15 minutes.
- 5
Arrange vermicelli on a banana leaf, top with grilled pork and meatballs.
- 6
Garnish with mint, perilla, and pickled vegetables; serve with dipping sauce.
Tools you’ll need
- grill
- pot
- bowl
- knife
- cutting board
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