Vietnamese Pork & Noodle Bowl

Vietnamese Pork & Noodle Bowl

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 21, 2018.



  • 600g pork rump steaks
  • 1 Tbsp minced ginger
  • 2 cloves minced garlic
  • ½ Tbsp sweet chilli sauce
  • 1 Tbsp fish sauce
  • Juice of ½ lemon


  • 250g vermicelli noodles
  • 1 apple
  • ½ telegraph cucumber
  • ¼ cabbage
  • 3 Tbsp mint
  • 100g mung bean sprouts
  • 2 tsp fish sauce
  • 150g Vietnamese dressing

To Serve

  • ½ lemon
  • 1 pack chopped peanuts


  1. Prepare pork Pat pork dry and combine with remaining Vietnamese pork ingredients in a medium bowl.
  2. Cook noodles Bring a full kettle to the boil. Place noodles in a large heat-proof bowl and cover with boiling water. Leave for 5 minutes then drain.
  3. Make salad Thinly slice apple into matchsticks; dice cucumber 1cm; shred cabbage until you have about 2 cups worth; roughly chop mint. Add to bowl with cooked noodles, mung bean sprouts, fish sauce and half the Vietnamese dressing. Toss to combine. Cut lemon into wedges.
  4. Cook pork Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook pork for about 4 minutes each side, depending on thickness or until just cooked through. Rest, covered. Thinly slice and toss in any resting and pan juices.
  5. To serve Serve noodles in bowls, topped with pork, peanuts and a lemon wedge.

Nutritional Information

Energy 2442 kj
584 kcal
Protein 31.7g
Carbohydrate 63.2g
Fat 23.4g