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Vietnamese Noodle Bowl with Glazed Pork


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Rate this recipe 4.3/5 (9 Votes)


  • 1/4 cup plus 2 tbsp fish sauce
  • 2 tablespoons (packed) brown sugar
  • 1/2 teaspoon grated garlic
  • 4 boneless pork cutlets or chops (1 lb total), pounded 1/4 inch thick
  • 1/2 cup fresh lime juice
  • 1/4 cup granulated sugar
  • 1/2 small red chile (optional)
  • 2/3 pound dried rice vermicelli
  • 2 teaspoons vegetable oil
  • 3 cucumbers, cut into cubes
  • 5 carrots, shredded
  • 1/2 head green-leaf lettuce, thinly sliced
  • 1 bunch cilantro, chopped
  • 1 bunch mint, chopped


Servings 4
Adapted from


Step 1

In a bowl, mix 2 tbsp. fish sauce, the brown sugar, garlic and 2 tbsp. water, stirring until the sugar dissolves. Put the pork in a resealable bag, pour in the fish sauce mixture and massage to coat the pork. Let the pork marinate at room temperature for at least 1 hour, or refrigerate overnight.
2. Bring a large pot of water to a boil. Meanwhile, in a small jar or plastic container with a lid, shake the lime juice, remaining 1/4 cup fish sauce, the granulated sugar and chile, if using, to make the dressing.
3. Add the vermicelli to the boiling water and cook until tender, about 5 minutes. Rinse under cold water; drain well.
4. In a large, heavy skillet, heat the oil over high heat until smoking. Add the pork, reserving the marinade. Cook, turning once, until the meat is golden-brown, 2 to 3 minutes. Pour the marinade into the skillet and cook, turning the pork once, until the marinade is thickened to a glaze, about 30 seconds. Transfer the pork to a cutting board; let rest for 5 minutes. Thinly slice against the grain.
5. Divide the noodles among bowls. Arrange the pork, cucumbers, carrots, lettuce, cilantro and mint on top. Pour on the dressing before eating.


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