Vietnamese Vermicelli Bowls with Lemongrass Pork & Chili Lime Shrimp

  • Author: Cristina
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 1x


A fresh, tasty, and super easy 15 minute meal with a ton of flavour. This Vietnamese vermicelli bowl is perfect for summer barbecues or weeknight meals.



  • 1 kg / 2 lbs pork shoulder steaks
  • 250 grams / 9 oz of raw peeled and deveined shrimp
  • 2 lemongrass stalks
  • 4 garlic cloves
  • 3 birds eye chilis
  • 1/3 cup + 2 tbsp fish sauce
  • 1/2 cup fresh lime juice + 2 limes
  • 1/2 cup white sugar
  • 2 tbsp brown sugar
  • 1 large carrot, peeled and cut into thin sticks
  • 1/2 full size cucumber, thinly sliced
  • 8 radishes, thinly sliced
  • 1 250 gram / 9 oz package of vermicelli rice noodles or glass noodles
  • 1 cup each of fresh coriander, mint and basil


  1. Prepare the pork. Follow the recipe here. It will only take about 15 minutes but should marinade for at least 1 hour at room temp or up to 72 hours in the fridge. Cook on the grill or in a skillet.
  2. Prepare the shrimp. Combine the juice of 1 lime, 1 tbsp brown sugar, and 1 diced birds eye chili. Use that to brush the shrimp and then cook in a skillet or skewered on the grill.
  3. Cook the noodles. Cook the noodles according to package instructions.
  4. Prepare the nuoc cham. Follow the recipe here.
  5. Prepare the vegetables and herbs. Cut the carrots into thin sticks and thinly slice the radishes and cucumber. Trim the stems from the herbs and set aside the leaves.
  6. Assemble the bowls. Slice the lemongrass pork thinly. Add the noodles, pork, vegetables, and shrimp to a bowl. Garnish with the fresh herbs and top with the nuoc cham just before serving.

  • Category: Lunch, Dinner
  • Method: Grill or Stovetop
  • Cuisine: Vietnamese
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