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Fresh Vietnamese Vermicelli Noodle Bowl Recipe Easy Nuoc Cham Dressing Included

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A light, refreshing Vietnamese vermicelli noodle bowl featuring crisp veggies, grilled protein, fresh herbs, and a tangy, sweet, and spicy Nuoc Cham dressing. Perfect for a quick, healthy meal that bursts with vibrant flavors.

Ingredients

Scale
  • 8 oz (225 g) rice vermicelli noodles
  • 1 lb (450 g) grilled pork, chicken, or tofu, thinly sliced and marinated with garlic and fish sauce
  • A handful each of fresh Thai basil, mint, and cilantro, roughly chopped
  • 1 cup shredded carrots
  • 1 medium cucumber, thinly sliced
  • 1 cup bean sprouts
  • 1/4 cup chopped peanuts, for garnish
  • Fried shallots (optional)
  • Lettuce leaves (butter lettuce or romaine), torn for wrapping or layering
  • For the Nuoc Cham Dressing:
  • 3 tbsp fish sauce
  • 3 tbsp fresh lime juice (about 2 limes)
  • 3 tbsp water
  • 2 tbsp granulated sugar (or palm sugar)
  • 1 clove garlic, minced
  • 1 small fresh red chili, finely chopped (adjust to taste)

Instructions

  1. Prepare the marinade and protein (10-15 minutes): In a bowl, combine 2 tbsp fish sauce, 1 tbsp sugar, 2 minced garlic cloves, and a pinch of black pepper. Add thinly sliced pork, chicken, or tofu and toss to coat. Marinate for at least 10 minutes, up to an hour if possible.
  2. Cook the vermicelli noodles (5-7 minutes): Bring a large pot of water to boil. Add rice vermicelli noodles and cook according to package instructions, usually 4-5 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking and prevent sticking.
  3. Grill the protein (5-7 minutes): Heat grill pan or skillet over medium-high heat. Cook marinated protein until browned and cooked through, about 3-4 minutes per side. Remove and let rest briefly.
  4. Prep the veggies and herbs (10 minutes): Shred carrots, thinly slice cucumber, rinse and drain bean sprouts, roughly chop herbs, and tear lettuce leaves into bite-sized pieces.
  5. Make the Nuoc Cham dressing (5 minutes): In a small bowl, whisk together 3 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp water, 2 tbsp sugar, minced garlic, and chopped chili until sugar dissolves. Taste and adjust balance.
  6. Assemble the bowls (5 minutes): Divide noodles among serving bowls. Arrange grilled protein on top. Add fresh veggies, herbs, and lettuce around. Sprinkle chopped peanuts and fried shallots if using.
  7. Serve with dressing: Drizzle Nuoc Cham over the bowls or serve on the side for dipping. Toss before eating for maximum flavor.

Notes

Rinse noodles with cold water after boiling to prevent mushiness. Marinate protein thinly for even flavor and quick cooking. Adjust Nuoc Cham dressing to balance salty, sweet, sour, and spicy notes. Crushed peanuts and fried shallots add delightful crunch. Dressing tastes better if made ahead and chilled for an hour. Use tamari for gluten-free option and soy sauce or vegan fish sauce for vegetarian/vegan adaptation.

Nutrition

Keywords: Vietnamese vermicelli noodle bowl, Nuoc Cham dressing, fresh noodle bowl, grilled pork noodle bowl, healthy Vietnamese recipe, quick Vietnamese dinner, gluten-free Vietnamese recipe, vegetarian Vietnamese noodle bowl

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