This Vietnamese Pork Bowl combines sweet and crispy roasted pork, crunchy veggies, rice, and a sweet and tangy sauce called Nuoc Cham!
One of my favorite dishes in the entire world is a Vietnamese dish called Bún Thịt Nướng. My office is near an area that has several Vietnamese markets and restaurants, and I've eaten my way through each of their menus over the last six years.
This dish, a combination of delicious marinated grilled pork, crispy (and pickled) garnishes, and rice noodles in a sweet and vinegary dressing, is a complete punch to the taste buds. The pork is sticky and sweet, and a bit caramelized and crunchy. The garnishes add either sour (if pickled) or fresh crunch (if not).
The sauce, called Nuoc Cham, that you pour over the top is hard to describe. I thought for a long time that it was a vinegar based sauce, but was surprised to find that there isn't a stitch of vinegar in it! It's made of water, lime, juice, sugar, and fish sauce. Garlic and diced chiles are added for extra flavor.
Basically, this is heaven in a bowl, and I'm hard pressed to order anything else when I visit one of these restaurants! At home, I typically make rice for the family, since my son loves it. So, I came up with these Vietnamese Pork Bowl as an easy weeknight meal that the whole family will enjoy!
The pork in this Vietnamese Pork Rice Bowl does need to be marinated for at least 45 minutes. You can either do this the night before, and keep it in the fridge, or do it first thing when you start cooking. Please don't skip the marinade, as it's what gives the pork such incredible flavor. When slicing the pork, get it as thing as you can, less than ¼ inch slices if possible! I used pork tenderloin for a leaner cut, but pork shoulder works just fine too.
For the rice, I recommend using white or jasmine rice, but it is truly your preference! You can also choose to make this traditional Bún Thịt Nướng and serve this over cold rice noodles!