Vietnamese Lemongrass Grilled Pork with Pickled Vegetable Rice Noodle Bowls (Gluten & Dairy Free)

Serves 4

Ingredients

For the Lemongrass Grilled Pork:

1 lb pork tenderloin, thinly sliced

2 stalks fresh lemongrass, minced (white part only)

3 cloves garlic, minced

2 tbsp gluten-free tamari or coconut aminos

1 tbsp fish sauce (ensure gluten free)

1 tbsp brown sugar or coconut sugar

1 tbsp lime juice

2 tbsp neutral oil

½ tsp black pepper

For the Pickled Vegetables:

1 cup shredded carrots

1 cup thinly sliced daikon radish (or regular radish)

½ cup thinly sliced cucumber

1/3 cup rice vinegar

1 tbsp sugar

½ tsp salt

For the Rice Noodle Bowls:

8 oz thin rice noodles (vermicelli, gluten free)

1 cup fresh mint leaves

1 cup fresh cilantro leaves

1 cup fresh basil leaves

1 cup bean sprouts

1/3 cup roasted peanuts, chopped (optional, omit for nut allergies)

Lime wedges for serving

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Instructions

Marinate the Pork:

In a bowl, combine lemongrass, garlic, tamari, fish sauce, sugar, lime juice, oil, and pepper. Add pork slices and marinate for at least 30 minutes (up to overnight for best flavor).

Pickle the Vegetables:

In a bowl, whisk rice vinegar, sugar, and salt. Add carrots, daikon, and cucumber. Toss and let sit for at least 20 minutes, stirring occasionally.

Cook the Rice Noodles:

Cook noodles according to package instructions. Rinse with cold water and drain well.

Grill the Pork:

Preheat grill or grill pan to medium-high. Grill pork slices 2–3 minutes per side until charred and cooked through.

Assemble the Bowls:

Divide noodles among 4 bowls. Top with grilled pork, pickled veggies, fresh herbs, bean sprouts, and peanuts. Serve with lime wedges.

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Wine Pairing Suggestion

Pair with a chilled Grüner Veltliner or a dry Riesling—both complement the aromatic herbs, bright pickles, and savory pork.

Chef’s Tips

For extra flavor, add a drizzle of nuoc cham (Vietnamese dipping sauce—make with lime juice, fish sauce, sugar, garlic, and chili).

Swap pork for chicken or tofu for a different protein.

Keep herbs and toppings separate for a beautiful “build-your-own” presentation at the table.

Plating

Serve in wide, shallow bowls to showcase the colorful layers of noodles, pork, pickles, and fresh herbs. Garnish with extra lime and herbs for a vibrant, inviting look.