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Growing up, I thought Vietnamese food was something you could only get at restaurants. The idea of making my own pork belly vermicelli bowls seemed way too complicated. My attempts usually ended with overcooked meat and a mess of random ingredients that didn’t quite come together.
Turns out I was just overthinking it. The trick isn’t in fancy techniques or hard-to-find ingredients – it’s all about getting the basics right. A good piece of pork belly, some simple seasonings, and taking your time with the cooking process. Now these bowls are a regular at our house, and they’re actually easier to put together than ordering takeout.
Why You’ll Love These Vermicelli Bowls
- Make-ahead friendly – While the pork takes time to cook, you can prep it in advance and assemble fresh bowls throughout the week for quick meals.
- Customizable components – Each person can build their bowl exactly how they like it, making it perfect for families or meal prep.
- Fresh and filling – The combination of tender pork belly, fresh vegetables, and light vermicelli noodles creates a satisfying meal that won’t weigh you down.
- Balance of flavors – Sweet pineapple habanero sauce, savory pork, and crisp vegetables come together for the perfect mix of sweet, spicy, and umami flavors.
What Kind of Pork Belly Should I Use?
For this recipe, you’ll want to look for pork belly with an even mix of meat and fat layers – this creates the perfect balance of flavors and textures in your final dish. Fresh pork belly is available at most Asian markets and many regular grocery stores, but you might need to ask the butcher if you don’t see it in the display case. When shopping, look for pieces that have a pink, firm flesh and white (not yellow) fat, with no dark spots or strong odors. If you can only find skin-on pork belly, that’s totally fine – you can either remove the skin before cooking or leave it on for extra texture, though skinless is more common for this type of dish.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this recipe:
- Pork belly: If pork belly isn’t available, you can use thick-cut bacon or pork shoulder. For a leaner option, try pork loin, but note that it won’t be as rich and you’ll need to reduce the cooking time to avoid drying it out.
- Asian-style house seasoning: Make your own by mixing equal parts garlic powder, ginger powder, onion powder, and black pepper. Add a pinch of five-spice powder if you have it.
- Pineapple habanero sauce: You can make a simple substitute by mixing sweet chili sauce with diced pineapple and hot sauce to taste. Or try other sweet-hot sauces like mango habanero or sweet sriracha.
- Rice vermicelli: Any thin rice noodles will work here. In a pinch, you could use angel hair pasta, though the texture will be different. For a low-carb option, try zucchini noodles.
- Romaine lettuce: Feel free to swap with green leaf lettuce, butter lettuce, or even mixed salad greens. For extra crunch, try shredded cabbage.
- Cherry tomatoes: Regular tomatoes cut into chunks work just fine. You can also use cucumber for a similar fresh crunch if you’re not a tomato fan.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking pork belly is rushing the process – this cut needs slow, patient cooking at a lower temperature (around 300°F) to properly render the fat and achieve that melt-in-your-mouth texture you’re looking for.
Another common mistake is not scoring the skin properly before cooking – make sure to create deep cuts in a crosshatch pattern through the skin and fat (but not into the meat) to help the fat render and create crispy skin.
To prevent your vermicelli from clumping together, rinse it thoroughly with cold water after cooking and toss it with a small amount of oil – this keeps the noodles separate and makes assembly much easier.
When it comes to the sauce, avoid adding it all at once; instead, start with a small amount and gradually add more to taste, as the habanero sauce can quickly overpower the other flavors in the dish.
What to Serve With Vermicelli Bowls?
These Vietnamese-inspired vermicelli bowls are pretty much a complete meal on their own, but I love adding a few extra sides to round things out. Fresh spring rolls make an excellent starter – they’re light and crisp, with a similar flavor profile that works perfectly with the main dish. For something warm, a bowl of simple egg drop soup or hot and sour soup pairs really well with the cool vermicelli noodles. I always put out extra condiments too, like sriracha, hoisin sauce, and chopped peanuts, so everyone can customize their bowl just the way they like it.
Storage Instructions
Keep Components: For the best results, store the cooked pork belly, prepared vermicelli, and fresh vegetables separately in airtight containers in the fridge. The pork belly will stay good for 3-4 days, while the prepped veggies will keep for 2-3 days. I recommend keeping the sauce in a separate container too – this way everything stays fresh and crisp!
Preserve: The cooked pork belly can be frozen for up to 2 months in a freezer-safe container. Just remember not to freeze the fresh vegetables or prepared vermicelli noodles, as they won’t hold up well in the freezer.
Prepare Ahead: These bowls are perfect for meal prep! Cook the pork belly and prep the vegetables in advance, but wait to cook the vermicelli until you’re ready to eat. When it’s time to serve, just warm up the pork belly, cook fresh noodles, and assemble your bowl with the prepped veggies and sauce.
| Preparation Time | 60-120 minutes |
| Cooking Time | 135-150 minutes |
| Total Time | 195-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2700
- Protein: 150-170 g
- Fat: 180-200 g
- Carbohydrates: 180-200 g
Ingredients
- 2 pounds pork belly
- 4 tablespoons asian-style house seasoning
- 1 cup roasted pineapple habanero sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- 8 ounces rice vermicelli, prepared as per package instructions
- 1 pint cherry tomatoes, halved
- 2 cups shredded carrots
- 10 ounces chopped romaine lettuce
Step 1: Prepare and Season the Pork Belly
Begin by placing a wire rack on a baking sheet to allow for even air circulation during cooking.
Season the underside of the pork belly generously with the Asian House Rub to infuse it with flavor.
Place the seasoned pork belly on the prepared baking sheet, cover it, and refrigerate overnight to allow the flavors to penetrate the meat.
Step 2: Bake the Pork Belly
Preheat your oven to 250°F (120°C).
Remove the cover from the pork belly and place it in the oven.
Bake for 2 hours at this low temperature to ensure tenderness.
After 2 hours, increase the oven temperature to 350°F (175°C) and continue to bake for an additional 45 minutes to 1 hour, until the skin is bubbly and crisp, giving that perfect texture.
Step 3: Prepare the Dressing and Noodles
While the pork belly is baking, whisk together the pineapple habanero sauce, lime juice, and soy sauce in a bowl to create a flavorful dressing.
Cook the rice noodles according to the package directions.
Once cooked and drained, toss the noodles with half of the prepared pineapple habanero dressing, coating them evenly with the sauce.
Step 4: Assemble the Bowl
Once the pork belly is done, slice it into thin pieces.
To assemble the bowls, evenly divide the dressed noodles among the serving bowls.
Add cherry tomatoes, matchstick carrots, and chopped romaine lettuce, distributing them evenly among the bowls.
Top each bowl with 4 to 5 slices of the crispy pork belly.
Step 5: Dress and Serve
Finish off each bowl by drizzling the remaining pineapple habanero dressing over the top.
Serve the bowls immediately to enjoy the perfect blend of flavors and textures.
Bon appétit!