📝 About This Recipe
Transport your senses to the vibrant streets of Vietnam with this iconic gluten-free noodle bowl. Thinly sliced pork shoulder is marinated in a fragrant blend of lemongrass, garlic, and shallots, then charred to perfection over an open flame. Served over a bed of silky rice vermicelli with a crisp garden of fresh herbs and crunchy pickles, it is finished with a splash of tangy Nước Chấm dressing for the ultimate balance of hot, cold, sweet, and savory.
🥗 Ingredients
The Pork and Marinade
- 1.5 pounds Pork shoulder or butt (thinly sliced into bite-sized strips)
- 3 tablespoons Lemongrass (finely minced, white parts only)
- 1 large Shallot (minced)
- 3 cloves Garlic (minced)
- 2 tablespoons Honey (or palm sugar)
- 2 tablespoons Fish sauce (ensure gluten-free certification)
- 1 tablespoon Dark soy sauce (substitute with gluten-free tamari)
- 1 tablespoon Neutral oil (such as avocado or grapeseed oil)
The Noodles and Fresh Greens
- 10-12 ounces Dried rice vermicelli (thin 'Maifun' style)
- 1 head Green leaf lettuce (shredded)
- 1 handful Fresh mint and Thai basil (plucked leaves)
- 1 medium Cucumber (julienned)
- 1/2 cup Pickled carrots and daikon (homemade or store-bought)
Nước Chấm (Dressing)
- 1/2 cup Warm water
- 3 tablespoons Sugar (stir until dissolved)
- 3 tablespoons Lime juice (freshly squeezed)
- 3 tablespoons Fish sauce (GF certified)
- 1-2 pieces Bird's eye chili (finely chopped)
Garnish
- 1/4 cup Roasted peanuts (crushed)
- 2 tablespoons Scallion oil (scallions sizzled in hot oil)
👨🍳 Instructions
-
1
Slice the pork shoulder into thin, 1/8-inch thick strips. Pro tip: Freeze the meat for 30 minutes prior to slicing to get cleaner, thinner cuts.
-
2
In a large mixing bowl, whisk together the minced lemongrass, shallot, garlic, honey, fish sauce, tamari, and oil until well combined.
-
3
Add the pork to the marinade, ensuring every slice is thoroughly coated. Cover and refrigerate for at least 1 hour, though 4 hours or overnight is ideal for maximum flavor.
-
4
Prepare the Nước Chấm dressing: In a small jar, combine warm water and sugar, stirring until dissolved. Add the lime juice, fish sauce, garlic, and chili. Taste and adjust—it should be a perfect harmony of sweet, sour, and salty.
-
5
Prepare the rice vermicelli according to package instructions (usually boiling for 3-5 minutes). Drain and rinse immediately under cold running water to stop the cooking and remove excess starch. Set aside to drain completely.
-
6
Prep your vegetables: wash and shred the lettuce, julienne the cucumbers, and pick the herb leaves. Arrange them in a platter or individual bowls.
-
7
Preheat your grill to medium-high heat. If using a grill pan, lightly oil it to prevent sticking. Alternatively, you can use a broiler.
-
8
Thread the pork onto soaked bamboo skewers or lay them flat on a grilling basket. Grill for 3-4 minutes per side until the edges are beautifully charred and the meat is cooked through.
-
9
While the meat rests for 2 minutes, make the scallion oil by heating 2 tablespoons of oil in a small pan until shimmering, then pouring it over a handful of chopped scallions in a heat-proof bowl.
-
10
To assemble: Divide the shredded lettuce and herbs among four deep bowls. Add a generous mound of cold rice vermicelli on top.
-
11
Arrange the grilled pork, julienned cucumber, and pickled carrots/daikon over the noodles.
-
12
Top with a spoonful of scallion oil and a sprinkle of crushed peanuts for that essential crunch.
-
13
Serve immediately with the Nước Chấm on the side, to be poured over the bowl just before eating. Toss everything together and enjoy!
💡 Chef's Tips
For the best flavor, use a charcoal grill to get that authentic smoky 'street food' aroma. Always rinse your rice noodles in cold water and shake them well; if they sit in a clump while wet, they will become mushy. If you are sensitive to spice, remove the seeds from the bird's eye chili before adding it to the sauce. Don't skip the pickled vegetables; the acidity is crucial to cutting through the richness of the grilled pork. Ensure your fish sauce is marked 'Gluten-Free,' as some cheaper brands use wheat-based thickeners or flavorings.
🍽️ Serving Suggestions
Pair with a crisp, cold Vietnamese iced coffee (Cà Phê Sữa Đá) for a classic experience. A side of crispy gluten-free spring rolls (Chả Giò) makes this a truly decadent feast. Serve with a plate of extra lime wedges and fresh chilies for guests to customize their heat levels. A light, citrusy Jasmine tea serves as a wonderful palate cleanser after the meal.