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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.


2 servings

Total Time

45 minutes + marinating

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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.

Add medallions to marinade; cover and chill, 3060 minutes.

Cook noodles according to package directions; drain and rinse.

Grill medallions, covered, until a thermometer inserted into centers registers 145°, about 2 minutes per side; transfer to a plate, tent with foil, and let rest 5 minutes.

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.

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