AI Recipes: Vietnamese Chilled Rice Noodle Bowls with Grilled Lemongrass Pork

In a bowl, combine the pork with fish sauce, sugar, lemongrass, garlic and oil. Toss well and marinate at least 30 minutes.

Serves 4

Ingredients

1 lb pork shoulder, thinly sliced
3 tablespoons fish sauce
2 tablespoons sugar
2 stalks lemongrass, finely minced
3 cloves garlic, minced
1 tablespoon vegetable oil
12 oz dried rice vermicelli noodles
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup mixed fresh mint, cilantro and Thai basil
1/3 cup roasted peanuts, crushed
For nuoc cham: 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 1 minced chili, 1/2 cup water

In a bowl, combine the pork with fish sauce, sugar, lemongrass, garlic and oil. Toss well and marinate at least 30 minutes.
Whisk the nuoc cham ingredients together until the sugar dissolves; taste and balance the salty, sour and sweet notes.
Cook the rice vermicelli according to the package, drain, rinse under cold water and let drain fully so the noodles stay cool and loose.
Heat a grill or grill pan over high. Grill the pork in a single layer, 2–3 minutes per side, until caramelized at the edges.
Divide the cool noodles among bowls and top with cucumber, shredded carrot and a generous handful of fresh herbs.
Lay the grilled pork over the top and shower with crushed peanuts.
Serve with the nuoc cham on the side to pour over just before eating, tossing everything together.
Known across Vietnam as bun thit nuong, this bowl is the perfect answer to a hot day: the noodles are served at room temperature or cool, the herbs are raw and bright, and only the pork sees any heat. It is built on the Vietnamese principle of balance — the smoky-sweet grilled meat, the crunch of fresh vegetables and peanuts, and the bright, punchy nuoc cham that ties it all together in every bite.

📷 Photos are for inspiration and may not exactly represent the finished dish.