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The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl

The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl

Clear your departure gate (a.k.a. your cutting board), because we are taking a fast, thrilling ride through the vibrant street-food scene of Hanoi! This bowl channels my slightly chaotic mom-energy into a lightning-fast lunch, tossing slippery rice vermicelli, quick-pickled spring veggies, and sticky-sweet lemongrass pork with a brilliantly acidic mason jar nuoc cham.

Chef Mira Lin
Chef Mira Lin
Prep: 12 minutes
Cook: 8 minutes
2
easy
lunchsalad
15-minute-mealssoutheast-asian-inspiredmason-jar-dressingquick-pickling+1

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Timeline

20 minutes
0m5m10m15m20m
Boil Water
5m
Pickle Veggies
3m
Shake Dressing
2m
Cook Noodles
4m
Rinse Noodles
2m
Cook Pork
6m
Prep Crunch & Herbs
3m
Assemble & Toss
3m

Ingredients

  • 1/2 cup matchstick carrots(Store-bought pre-cut saves time)
  • 1/2 cup thinly sliced radishes(Or daikon if you have it)
  • 1/3 cup rice vinegar(Unseasoned)
  • 3 tbsp white sugar(Divided (1 tbsp for pickles, 2 tbsp for dressing))
  • 1/2 tsp kosher salt
  • 6 oz rice vermicelli noodles(Thin rice noodles)
  • 3 tbsp lime juice(Freshly squeezed)
  • 2 tbsp fish sauce(Divided (1 tbsp for dressing, 1 tbsp for pork))
  • 1/4 cup warm water
  • 1 tsp sambal oelek(Or any chili garlic sauce)
  • 3 cloves garlic(Minced, divided)
  • 1 tbsp neutral oil(Avocado or canola)
  • 1/2 lb ground pork
  • 2 stalks lemongrass(Tender white parts only, finely minced)
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1/2 cup English cucumber(Sliced into half-moons)
  • 1 cup fresh mint and cilantro(Roughly chopped, loosely packed)
  • 1/4 cup roasted peanuts(Crushed)
  • 3 cloves minced garlic(Specified as 'clove' in step 3 and 'cloves' in step 6. Assuming 1 clove in step 3 and 2 cloves in step 6 for a total of 3.)

Instructions

  1. 1

    Bring a medium pot of water to a rolling boil for the noodles. We're getting our passive cooking going first so we can fly through the prep!

    5 min

    Tip: Cover the pot to bring it to a boil faster.

  2. 2

    In a small bowl, toss together 1/2 cup matchstick carrots, 1/2 cup thinly sliced radishes, 1/3 cup rice vinegar, 1 tbsp white sugar, and 1/2 tsp kosher salt. Massage gently with your hands for 10 seconds and set aside to quick-pickle.

    3 min

    Tip: Massaging the veggies helps break down their cell walls, speeding up the pickling process immensely.

  3. 3

    Grab your trusty mason jar! Add 3 tbsp lime juice, 1 tbsp fish sauce, 1/4 cup warm water, 2 tbsp white sugar, 1 tsp sambal oelek, and 1 clove minced garlic. Screw the lid on tight and shake vigorously until the sugar dissolves.

    2 min

    Tip: The warm water is the secret to dissolving the sugar instantly without needing to make a simple syrup on the stove.

  4. 4

    Drop the 6 oz rice vermicelli noodles into the boiling water. Cook until just tender according to package directions, usually about 3 to 4 minutes.

    4 min

    Tip: Don't walk away! Vermicelli turns to mush if overcooked.

  5. 5

    Drain the noodles into a colander and immediately rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. Shake dry.

    2 min

    Tip: Rinsing with cold water gives the noodles that perfect bouncy texture essential for a spring salad bowl.

  6. 6

    Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add 1/2 lb ground pork, 2 stalks minced lemongrass, and the remaining 2 cloves minced garlic. Cook for 3-4 minutes, breaking up the meat. Once browned, stir in 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp brown sugar. Cook 2 more minutes until sticky and caramelized.

    6 min

    Tip: Let the pork sit undisturbed for a minute before stirring to get those crispy, charred edges that mimic street-side grilling.

  7. 7

    While the pork sizzles away, quickly chop the 1/2 cup English cucumber, roughly tear the 1 cup fresh mint and cilantro, and crush the 1/4 cup roasted peanuts.

    3 min

    Tip: Tear the herbs right at the end to keep them from bruising and oxidizing.

  8. 8

    Time for assembly! Divide the cold noodles into bowls. Top with the caramelized hot pork, drained pickled veggies, and fresh cucumbers. Pour that incredibly vibrant mason jar dressing over the top, add a massive mountain of fresh herbs, and finally top with the crushed peanuts. Toss aggressively and devour immediately!

    3 min

    Tip: Tossing the noodles with the dressing right before eating ensures every single strand is coated in that sweet, sour, and savory magic.

Chef's Notes

Whenever I'm trapped between Zoom meetings and fielding toddler tantrums, this dish is my mental vacation. The contrast between the blazing hot, salty-sweet pork and the icy cold, bouncy noodles is absolutely electric. Don't skimp on the fresh herbs—they aren't a garnish here, they are a main ingredient!

Frequently Asked Questions

How long does The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl take to make?

The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl takes about 20 minutes total. That includes 12 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl?

The main ingredients are: matchstick carrots, thinly sliced radishes, rice vinegar, white sugar, kosher salt, rice vermicelli noodles, lime juice, fish sauce, warm water, sambal oelek, garlic, neutral oil, ground pork, lemongrass, soy sauce, brown sugar, English cucumber, fresh mint and cilantro, roasted peanuts, minced garlic.

What type of meal is The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl?

The Hanoi Scooter-Rush Lemongrass Pork & Vermicelli Bowl is categorized as: lunch, salad.