BBQ Pork Vietnamese Noodle Bowl Recipe

BBQ Pork Vietnamese Noodle Bowl Recipe

Whether you are preparing lunch or dinner, this recipe is easy to make as a delicious family favourite for the Spring and Summer months.

My 12 year old son said “This is the best lunch I’ve had since remote learning started at home”. So I figured that this is one meal that’s guaranteed to bring a smile to his dial during what has been an ordinary time in lockdown. It’s a healthy, colourful way to get that important nutrition into my boys.

I’ve discovered that one of our locals Trang Le has recently launched a range of marinades and sauces here. Trang runs a few businesses under the Trang Hue Cuisine brand; a Vietnamese restaurant, a food truck catering and more.

I am in love with the BBQ Marinade sauce which means Trang has created an authentic marinade and saved you time so you can put together this dish very quickly. The lemongrass is so fragrant and it gives the meat flavour a good zing. The suggestion on the bottle is to use pork or chicken. You can order these products from anywhere in Australia too!

The salad ingredients can be whatever your kids like to eat, and you could use the Trang Hue salad dressing which is gentle or you could make a spicy Nuoc Cham sauce which I’ve found a favourite combination that works for my family (below).

BBQ Pork Vietnamese Noodle Bowl

Prep time: 20 mins (plus overnight for marinating pork) – Cook time: 10 mins 

Ingredients – Serves 4 

1 Kg Pork shoulder, cut into 2cm x 2cm cubes (ask your butcher to do this)

1 jar of Trang Hue BBQ marinade sauce

2 tablespoons of coconut oil

1 packet of vermicelli noodles or rice based noodle.

Vegetables and garnishes to fill your bowl

3-4 Cucumbers, shred or julienne

2-3 Carrots, shred or julienne

Half Capsicum, cut into fine strips

Half Iceberg lettuce, shredded

Optional: Pickling ingredients for carrots and cucumber

1/2 cup rice vinegar

1/2 cup hot water

1/2 cup sugar


A handful mint leaves or coriander, roughly chopped

1/2 cup chopped peanuts (optional)

1 fresh lime, to serve

Spicy Sauce (Nuoc Cham)

1/4 cup hot water

1 Tbsp sugar

1 Tbsp fish sauce

2 Tbsp freshly squeezed lime juice to taste

1-2 teaspoons of chilli paste


  1. Place pork and BBQ marinade into a bowl a couple of hours before or overnight for a more intense flavour.
  2. For pickling vegetables of choice, boil water and combine with sugar, then stir in rice vinegar and pour over vegetables you want to pickle in seperate bowls for 20 minutes and set aside. Drain vegetables just prior to serving.
  3. Prepare the Nuoc Cham if you are wanting a spicy sauce to accompany noodles and salad or use the Trang Hue gentle salad dressing.  You need to combine all ingredients together with a small whisk or spoon and set aside.
  4. You can cook the pork on barbecue, or frypan or in oven. For frying pan, heat coconut oil on medium to high heat and in batches cook cubed meat. After tossing it around for approximately seven minutes, you can take a piece out and slice to check that it is cooked or place in for another few minutes and it should be fine with a but of char. For oven place in tray lined with baking paper for 20 minutes at 170 C. Check a bigger piece by slicing it open otherwise continue cooking for another few minutes. Barbecuing is similar. Let it rest under foil for 10 minutes.
  5. Meanwhile, prepare your noodles, according to packet instructions and start arranging bowls with bed of noodles, a handful of drained pickled vegetables, fresh ingredients, garnishes and then place meat on bowl at end.  Serve with sauce / dressing on side.

Note: For little kids, slice the pork cubes finely and they will be delicate tender pieces of pork for them to eat.

Amorette Zielinski

Amorette is a Mum of two boys who often keep her flying by the seat of her pants and a wife to a man who is so much fun to share life with; never dull! Friends often call her a ‘connector’ because she loves putting like minded people together curating experiences for them.

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