Vietnamese Ground Pork Rice Noodle Bowl

This Vietnamese Ground Pork Rice Noodle Bowl is a quick, flavorful 30-minute meal, perfect for busy weeknights or meal prep. Savory ground pork in a fragrant lemongrass sauce is served over tender rice noodles, creating a delicious, restaurant-inspired dish. Topped with fresh vegetables and herbs, it delivers the perfect balance of texture and flavor you’ll want to make again and again.

Hi, y’all! Thank you for joining me. I am so glad to be back and excited to share my first recipe!! So let’s get started!

This Vietnamese Ground Pork Rice Noodle Bowl is the perfect blend of bold flavor and easy prep. Inspired by a favorite restaurant dish, the ground pork simmers in a fragrant lemongrass sauce with soy and oyster sauces, creating a savory base that pairs beautifully with soft rice noodles. This 30-minute meal is versatile, easy to make, and cooks quickly, making it ideal for busy weeknights or meal prep.

Customize the heat with red pepper flakes, then finish with crisp, fresh toppings such as shredded lettuce, carrots, cucumber, bean sprouts, and herbs for a delicious contrast of textures and flavors. Simple, satisfying, and packed with vibrant Vietnamese-inspired flavors, this healthy-ish noodle bowl is sure to become a go-to favorite. 

What makes this dish so good?

For me, lemongrass tops the list. Its citrusy flavor, with hints of ginger and a woodsy, floral undertone, is a sheer delight. But here are some other reasons to love it:

• Perfectly seasoned with Asian flavors: soy and oyster sauces provide rich flavor and umami.
• Ground pork is hearty and filling.
• Rice noodles have a neutral palate that balances the bold flavors of the sauces.
• Fresh, crisp vegetables and herbs for texture and bright flavors.

Pro tips:

• Mince extra lemongrass and store it in an airtight container or zip-lock bag for future use. It is good frozen for months.
• If you want to substitute fresh lemongrass with lemongrass paste, use about 3 tablespoons of paste.
• Rice noodles come in different widths; adjust the cooking time accordingly. They should have some body when cooked. Do not overcook them, as they will become mushy.
• If you are not eating right away, slightly undercook the noodles, then rinse them with plenty of cold water. Dip them briefly in hot water to reheat.
• To make carrot shavings or slivers, score the outside of the carrot (1/8″ apart) with a sharp paring knife. Shave off 2-inch sections using a vegetable peeler. Continue scoring and shaving as needed.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• This 10-inch skillet comes with a lid. It has a Swiss granite coating and is PFOA-free.
• This stainless steel mesh drainer is perfect for draining fine noodles like vermicelli. I use it for this purpose all the time.
• Wooden spatula is my go-to utensil when cooking ground meat. This one is made of teak and is highly moisture-resistant.
• Soy sauce and oyster sauce provide umami for this recipe.
• Every good noodle bowl needs chopsticks. These are made of fiberglass and are dishwasher safe.

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Vietnamese Ground Pork Rice Noodle Bowl

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Vietnamese Courses:Main Dish

Difficulty:BeginnerPrep time: 15 minutesCook time: 12 minutesTotal time: 27 minutesServings:4 servings

Description

This Vietnamese Ground Pork Rice Noodle Bowl is a quick, flavorful 30-minute meal, perfect for busy weeknights or meal prep. Savory ground pork in a fragrant lemongrass sauce is served over tender rice noodles, creating a delicious, restaurant-inspired dish. Topped with fresh vegetables and herbs, it delivers the perfect balance of texture and flavor you’ll want to make again and again.

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 1 1/2 tbsp. packed brown sugar
• 1/4 cup water
• 1 tsp. cornstarch
• 1 tbsp. vegetable oil
• 1 lb. ground pork
• 1/3 cup finely chopped lemongrass, about 3 stalks (how to use lemongrass here)
• 3/4 cup chopped onion
• 1 clove garlic, finely chopped 
• 1/4 tsp. red pepper flakes or to taste
• 1/4 tsp. black pepper
• 1 unpeeled cucumber, julienned 
• 1 medium carrot, julienned or shaved
• 10 oz. rice noodles (vermicelli) 
• cilantro for garnish

Instructions

1. Bring a large pot filled 2/3 with water to a boil while prepping the vegetables, bringing it back to a boil just before cooking the noodles.
2. Prep all of the vegetables. Set aside.
3. Combine soy sauce, oyster sauce, and brown sugar in a small bowl. Whisk to dissolve brown sugar. Add water and cornstarch. Whisk until the cornstarch is smooth and incorporated. Set aside.
4. Preheat a large skillet on medium-high heat. Add oil. Add ground pork. Cook for 1 minute, using a spatula to break pork into chunks. Add lemongrass, onion, garlic, red pepper flakes, and black pepper. Continue cooking and breaking up pork until the meat is cooked through, about 6 minutes. 
5. Add sauce, stirring to incorporate into the pork mixture.  The sauce will thicken slightly. Cook for 1 minute, reducing the heat to medium when the sauce boils. Remove from heat.
6. Add rice vermicelli to boiling water, stirring gently to separate. Cook for 1-2 minutes. Noodles are done when they are tender but maintain body. Do not overcook, as noodles will turn mushy quickly. Drain.
7. To serve, place some noodles in a large bowl. Top with 1/4 of the pork mixture. Add some cucumber,  carrots, cilantro, or other vegetable condiments of choice. 

Note:

• Shredded lettuce, bean sprouts, Thai basil, and mint are also good topping options for this noodle bowl.

Keywords:Rice Noodle Bowl, Vietnamese Ground Pork, Vietnamese Ground Pork Rice Noodle Bowl, Healthy Noodle Bowl, 30-Minute Meal, Meal Prep, Busy Weeknights, Restaurant-Inspired Dish

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