Vietnamese Pork Bowl
Servings: 4
Calories: 880kcal
My Vietnamese Pork Bowl recipe is a favourite with the whole family and is on the table in less than 30 minutes. Bursting with flavours and textures, the dish features minced (ground) pork cooked in a caramelised sticky sauce along with noodles, spring rolls (from the freezer!), fresh veggies and herbs. A simple nuoc cham dressing is drizzled over at the end for the perfect finishing touch.
Ingredients
- 125 g thin rice vermicelli noodles
- 20 store-bought spring rolls
- 1 tbsp olive oil
- 500 g minced (ground) pork (or minced chicken)
- 2 garlic cloves, minced
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce (see note 1)
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 2 gem lettuce heads, leaves removed
- 2 handfuls bean sprouts
- 2 carrots, grated or julienned
- 1 handful picked mint leaves
- 2 limes, halved
DRESSING (NUOC CHAM)
- 125 ml water
- 60 ml fish sauce
- 55 g white (granulated) sugar
- 60 ml lime juice
- 1 garlic clove, finely chopped
- 1 bird's eye chilli, deseeded and finely chopped (optional)
Instructions
- Prepare the noodles – Cook the noodles as per the packet instructions, then rinse in cold water and set aside.
- Prepare the spring rolls – Cook the spring rolls as per the packet instructions and leave them in the oven to keep warm.
- Cook the pork – Heat the olive oil in a large frying pan over high heat. Add the pork mince and cook for 2–3 minutes until sealed.
- Add the seasonings – Add the garlic and cook, stirring, for 1 minute.
- Add the tamari (or all-purpose soy if using), dark soy sauce, rice wine vinegar and brown sugar. Cook for 5–8 minutes until caramelised and sticky. Avoid stirring it too much as this slows down the caramelisation.
- Make the dressing – Combine the dressing ingredients in a small bowl and set aside.
- Assemble the bowl – Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in individual serving bowls.
- Serve – Pour the dressing over each bowl generously and serve.
Notes
Note 1 – The dark soy gives the pork depth of colour. You can substitute it with more tamari or regular soy sauce. The end dish will not be as dark but will still be delicious and flavourful.
Tip – If the dressing is too advanced for some of the eaters in your family, try combining equal parts tamari or soy sauce, lime juice and sweet chilli sauce. This can be used as a dressing instead.
MAKE AHEAD
Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Refrigerate the cooked pork for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Vietnamese Pork Bowl
Amount per Serving
Calories
880
% Daily Value*
Fat
39
g
60
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
94
mg
31
%
Sodium
2480
mg
108
%
Potassium
1024
mg
29
%
Carbohydrates
103
g
34
%
Fiber
9
g
38
%
Sugar
31
g
34
%
Protein
34
g
68
%
Vitamin A
6633
IU
133
%
Vitamin C
53
mg
64
%
Calcium
152
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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