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Pork Noodle Bowls | Vietnamese Bun bowls. Make ahead recipe, completely gluten free, celiac friendly recipe. And SO delicious!
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4 from 3 votes

Gluten Free Pork Noodle Bowls

Great make-ahead meal with amazing Vietnamese flavor!
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 4 people

Ingredients

For the Pork

  • 2 lbs pork shoulder thinly sliced
  • 1/2 C brown sugar
  • 2 tsp fish sauce
  • 3 cloves garlic minced
  • 1/4 C canola oil

For the Pickled Veggies

  • 3/4 C rice vinegar
  • 3/4 C hot water boiled and cooled slightly
  • 1/2 C sugar
  • 1 C carrots thinly sliced
  • 1 C cucumber thinly sliced

For the Sauce

  • 1/2 C hot water boiled and cooled slightly
  • 3 Tbsp sugar
  • 1 tsp fish sauce more to taste
  • 3 Tbsp fresh lime juice
  • 1/2 tsp Sambal Oelek more to taste

Garnish

  • 1 bunch fresh cilantro
  • 1/2 C salted peanuts roughly chopped

Instructions

  • Mix your marinade and pour over pork in a zip-top bag. Place in the refrigerator for at least an hour or up to overnight.
  • Thinly slice the cucumber and carrots into 2" pieces. Boil water, add sugar and rice vinegar and pour over cucumbers and carrots. Place in refrigerator for at least an hour or overnight. (These are still delicious days later, they'll just get more pickled!)
  • Make the sauce by dissolving sugar into hot water and add the fish sauce, lime juice and Sambal Oelek. This can also be made ahead of time, up to 3 days in advance, and stored in the refrigerator.
  • Grill or pan fry the pork until cooked through and the outside is a little bit crisp and caramelized. I cook on a low heat since the meat is so thin and it gets cooked quick! Once done, remove and allow to cool for a few minutes. Then slice in long 1" wide pieces.
  • Cook the noodles according to package directions. Be sure to rinse in cold water so the noodles stop cooking and don't get mushy.
  • Build your bowls! Now you can build your bowls with a generous helping of rice noodles, topped with plenty of pork and pickled veggies. Top with lots of cilantro, chopped peanuts and a few spoonfuls of sauce.