Gluten Free Grilled Vietnamese Pork Noodle Bowl
This bowl is a full sensory experience — smoky, caramelized pork layered over cool rice vermicelli with crisp cucumber, fresh herbs, and a bright, tangy nước chấm that ties every bite together. The marinade leans on tamari instead of soy sauce, which keeps the whole dish naturally wheat-free without sacrificing any of that deep, savory depth. Rice vermicelli is already a gluten-free staple, so the noodle base is completely safe without any swaps or specialty products. The nước chấm comes together with fish sauce, fresh lime juice, garlic, and a little sugar — nothing hidden, nothing processed, just clean and punchy flavor. Grilling the pork shoulder in batches over high heat is what creates those gorgeous char marks and the slightly sticky, caramelized edges that make this dish so satisfying. With four generous servings, it's an impressive weeknight dinner or a relaxed weekend spread that doesn't feel like a compromise in any direction. Pile on the mint, cilantro, and bean sprouts right before serving so everything stays fresh and vibrant.
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Learn more →Ingredients
4 servings
For the pork marinade
- 1 ½ lb pork shoulder (or pork butt), sliced ¼-inch thick
- 3 tbsp tamari
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 2 stalks lemongrass, tender inner core only, finely minced
- 3 cloves garlic, minced
- 2 shallots, finely minced
- 1 tsp black pepper
For the nước chấm
- ¼ cup fish sauce
- ¼ cup fresh lime juice (about 2 limes)
- 3 tbsp sugar
- ½ cup warm water
- 2 cloves garlic, minced
- 1 red thai chili, thinly sliced (optional)
For the bowls
- 8 oz rice vermicelli noodles
- 2 cups bean sprouts
- 1 medium cucumber, julienned or thinly sliced
- 2 cups shredded lettuce
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- ¼ cup roasted peanuts, roughly chopped (optional)
For grilling
- 2 tbsp neutral oil, for grilling
Instructions
- 1
In a large bowl, whisk together the tamari, fish sauce, sugar, 1 tbsp neutral oil, lemongrass, 3 cloves minced garlic, shallots, and black pepper until the sugar dissolves. Add the sliced pork shoulder and toss to coat thoroughly. Cover and refrigerate for at least 1 hour (or up to 4 hours).
- 2
While the pork marinates, make the nước chấm: stir together the warm water and 3 tbsp sugar in a medium bowl until the sugar fully dissolves. Add the fish sauce, lime juice, 2 cloves minced garlic, and sliced chili, if using. Taste and adjust — the sauce should be a balanced mix of salty, sweet, sour, and bright. Set aside.
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