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Grilled Pork Rice Vermicelli
Prep Time
25 mins
Cook Time
10 mins
marinating time
2 hrs
Total Time
2 hrs 35 mins

Rice noodles served with marinated grilled pork chop, fresh salad veg and a spicy Nuoc Cham dressing

Course: Salad
Cuisine: Vietnamese
Keyword: Rice Vermicelli
Servings: 4
Author: Tilly
  • 4 garlic cloves, minced
  • 3 spring onion stalks, minced
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 1/2 tsp fresh cracked pepper
  • 4 pork chops
Noodle bowls
  • 200 grams rice vermicelli noodles dried
  • 2 carrots, julienned
  • 2 cups iceberg lettuce, shredded
  • 1 cup bean sprouts
  • mint leaves to serve
Nuoc Cham
  • 1 small red chilli, diced
  • 1 lime, juiced
  • 2 cloves of garlic, minced
  • 2 tbsp fish sauce
  • 1/4 cup water
  • 1 tbsp sugar
  1. Mix together the marinade ingredients until the sugar has dissolved. Place pork in a bowl and pour over marinade, cover and place in the fridge to marinate for 2 hours or overnight for better results. 

  2. For nuoc cham whisk water and sugar together until dissolved add the other ingredients and mix together. 

  3. Cook rice noodles according to packet directions drain and rinse under cold water. Leave to cool and come to room temperature. 

  4. Remove pork from the marinade and cook in a fry pan over medium heat with a little olive oil for 4 minutes each side. Let rest whilst you assemble your bowls. 

  5. To serve, assemble your bowl by adding a base of rice noodles followed by the vegetables (carrots, lettuce, cucumber, bean sprouts) Place on pork and drizzle over the nuoc cham.  Garnish with crushed peanuts and mint