Vietnamese Pork Bowl

Use the lettuce to wrap up your spring rolls and dip into the dressing. This dish is so delicious!
Vietnamese pork bowl
  • 500g pork mince (you can also use chicken)
  • 2 garlic cloves chopped finely
  • 1 onion chopped finely
  • 2 tbsp fish sauce
  • 1 tbsp kecap manis
  • 1 tbsp brown sugar
  • 1 tsp cooking oil (I used Canola but any are fine except for olive oil)
  • 125g of vermicelli/rice noodles (I use Changs) cook as per packet instructions
  • 2 chopped tomatoes
  • 1/2 oak leaf lettuce, leaves torn
  • 1 spring onion chopped
  • 20 of your favourite freezer spring rolls (mine were gifted to me by a beautiful friend whose Mum made them)

Dressing (Nuoc Mam Cham)

  • 1/4 cup fish sauce
  • 1/2 cup rice vinegar
  • 2 tbsp lime juice
  • 2 tbsp white sugar
  • 1/2 cup water
  • 1 garlic clove finely chopped
  • 1 red birds eye chilli finely chopped (I added this last and reserved some without for the kids)


  1. On a medium heat, in a medium saucepan, saute your onion and garlic in oil until softened. Should take about 1 minute.
  2. Increase to high heat, add your pork and cook until browned (this will take a few minutes).
  3. Add fish sauce, kecap manis and brown sugar. Continue cooking until caramelised. Remove off heat.
  4. Cook spring rolls as per packet instructions.
  5. Arrange noodles, lettuce and tomato in bowls.
  6. Top noodles with pork mince and spring rolls.
  7. Sprinkle with chopped spring onion and drizzle with dressing.

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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