Grilled Pork Vermicelli Bowl with Kimchi
Charred pork belly strips over cool vermicelli noodles with bright fish sauce dressing and spicy kimchi. Vietnamese street food that's ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- ¾ lb pork belly or pork shoulder, thinly sliced
- 6 oz vermicelli rice noodles
- 3 tbsp fish sauce
- 1 whole lime (juiced)
- ¾ cup kimchi, chopped
- 2 stalks scallions, sliced
Instructions
- 1
Boil vermicelli in salted water until tender, about 3 minutes. Drain and rinse with cold water.
- 2
Heat a skillet or grill pan over high heat until smoking. Pat pork dry, then sear in batches 2 minutes per side until charred edges appear.
- 3
Stir fish sauce and lime juice together in a small bowl with 2 tbsp water to make the dressing.
- 4
Divide noodles between bowls. Top with pork, kimchi, and scallions.
- 5
Drizzle dressing over everything. Toss gently and serve immediately.
Tools you’ll need
- 12-inch skillet or grill pan
- large pot
- small bowl
- kitchen knife
- paper towels
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