Lunch / Dinner
Vietnamese Pork Noodle Bowls with Nuoc Cham
All-in-one bowls are everywhere these days. With their rainbow of colors, tastes, textures, and healthyish benefits, it’s no wonder. Plus, they’re a fun, flavorful, and convenient way to mix and match many of your favorite ingredients — grains, proteins, and veggies — together. Grilled, marinated pork with fresh vegetables and rice noodles make this bowl with Vietnamese flavors a filling and satisfying dinner.
The pungent, salty condiment, fish sauce, is a staple on Vietnamese tables, and the base of their multi-functional sauce, nuoc cham [noo-ahk CHAHM]. Look for fish sauce that’s the color of iced tea and translucent — it’s a sign of good quality.
Test Kitchen Tip
Two boneless, skinless chicken thighs (4 oz. each) can be substituted for the pork. Cook them until a thermometer registers 165°, 4–5 minutes per side.
Preheat grill to medium-high. Brush grill grate with oil.
Whisk together 2 Tbsp. lime juice, 2 Tbsp. fish sauce, soy sauce, 2 Tbsp. brown sugar, oil, garlic, ginger, and lemon grass for the marinade.
Cook noodles according to package directions; drain and rinse.
Whisk together water, 1 Tbsp. lime juice, 1 Tbsp. fish sauce, 1 Tbsp. brown sugar, grated carrot, and pepper flakes for the nuoc cham.
Divide cabbage, sprouts, cucumber, carrot, radishes, mint, cilantro, and medallions between two bowls; drizzle with nuoc cham and serve with Sriracha.
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 74mg 24%
Sodium 1483mg 61%
Carbs 73g 24%
*Percent Daily Values are based on a 2,000 calorie diet.