Rice King Vietnamese Noodle House Edmonton: Vermicelli

This Vietnamese grilled pork vermicelli bowl, or bún thịt nướng, combines rice noodles with savory lemongrass pork, crisp vegetables, herbs, pickles, and a lime-fish-sauce dressing. This is a home-style recipe inspired by the kind of noodle-house meal people seek in Edmonton, not a claim to reproduce any restaurant’s proprietary dish; Vietnamese versions vary by region and household.

Ingredients

8 oz (225 g) dried rice vermicelli noodles
1¼ lb (570 g) boneless pork shoulder, sliced about ¼ inch (6 mm) thick
2 tbsp (30 ml) fish sauce, divided between the pork and dressing
1½ tbsp (19 g) granulated sugar for the pork marinade
1 tbsp (15 ml) neutral oil, such as canola
1 tbsp (10 g) finely minced lemongrass, tender inner portion only
2 garlic cloves (6 g), finely minced for the marinade, plus 1 clove (3 g) for the dressing
½ tsp (1 g) ground black pepper
1 medium carrot (100 g), peeled and cut into thin matchsticks
4 oz (115 g) daikon radish, peeled and cut into thin matchsticks
⅓ cup (80 ml) rice vinegar
⅓ cup (80 ml) water
2 tbsp (25 g) granulated sugar for the quick pickle
½ tsp (3 g) fine salt
½ cup (120 ml) warm water for the dressing
3 tbsp (45 ml) fresh lime juice, from about 2 limes
3 tbsp (38 g) granulated sugar for the dressing
1 small Thai chile (about 5 g), thinly sliced, or ¼ tsp red-pepper flakes, optional
1 medium cucumber (200 g), thinly sliced or cut into matchsticks
2 cups (about 90 g) thinly sliced lettuce
2 cups (200 g) bean sprouts, rinsed and drained
1 cup (25 g) loosely packed fresh mint and cilantro leaves
⅓ cup (45 g) roasted peanuts, roughly chopped
¼ cup (15 g) crisp fried shallots, optional

Instructions

Make the quick pickle first. Put the carrot and daikon in a heat-safe bowl. Stir together the rice vinegar, ⅓ cup (80 ml) water, 2 tablespoons (25 g) sugar, and salt until the sugar dissolves. Pour this mixture over the vegetables, toss, and leave them for 15 minutes while you prepare the rest. The vegetables should taste pleasantly tart and lightly sweet, not cooked or limp.
Slice the pork into evenly sized pieces so they cook at roughly the same rate. In a bowl, combine 2 tablespoons (30 ml) fish sauce, 1½ tablespoons (19 g) sugar, the oil, lemongrass, 2 minced garlic cloves, and black pepper. Add the pork and turn each piece to coat. Cover and refrigerate for 30 minutes. Do not leave raw pork at room temperature during this wait.
Prepare the dressing while the pork marinates. Stir the remaining fish sauce with the warm water, lime juice, and 3 tablespoons (38 g) sugar until dissolved. Mix in the remaining minced garlic and, if using, the sliced chile. Taste it: it should be a lively balance of salty, tart, sweet, and lightly savory. Add a spoonful of water if it tastes too strong, or a little more lime if it is too sweet. Set aside.
Bring a large pot of water to a boil. Cook the rice vermicelli according to the package directions, usually about 4 to 6 minutes, until tender but not mushy. Drain promptly, rinse under cool water to stop the cooking and remove excess surface starch, then drain very well. Fluff the noodles with clean fingers or tongs so they do not clump into one dense mass.
Cook the pork on a preheated grill or in a large, lightly oiled skillet over medium-high heat. Shake excess marinade from each piece, then cook in batches without crowding the pan. Grill or sear for about 2 to 4 minutes per side, depending on thickness, until browned and cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. Transfer the pork to a clean plate and let it rest for those 3 minutes before serving. The exact cooking time depends on the cut and cooking surface, so use the temperature rather than color alone.
Divide the drained noodles among four bowls. Arrange the lettuce, bean sprouts, cucumber, herbs, and drained pickled carrot and daikon over the noodles. Add the rested pork, then finish with chopped peanuts and fried shallots if desired. Spoon dressing over each bowl just before eating, or serve it at the table so everyone can choose how much to add.

Tips

Find tender lemongrass: Use the pale, inner part of a fresh stalk and mince it very finely; tough pieces can be stringy. Frozen minced lemongrass is a convenient substitute. If neither is available, use 1 teaspoon (5 ml) finely grated lime zest for a different, citrus-forward flavor rather than expecting an exact match.
Keep the pork in one layer: Crowding a skillet traps steam and makes it harder to brown the meat. Cook in batches, and let the pan return to a lively sizzle between batches. A grill pan or outdoor grill works too.
Drain the noodles thoroughly: Excess water dilutes the dressing and collects at the bottom of the bowl. Rinsing is useful here, but let the noodles drain well afterward; toss them gently if they begin sticking while you assemble everything.
Adjust the dressing gradually: Fish sauce brands vary in saltiness, and limes vary in acidity. Start with the measured amounts, taste, and adjust with small additions of water, lime, or sugar. Keep extra dressing separate rather than pouring it all over the bowls in advance.

Serving Suggestions

Serve the bowls freshly assembled, with the dressing on the side or lightly spooned over the top. A good bowl has contrast: warm, savory pork; cool noodles and vegetables; fragrant herbs; tart pickle; and crunchy peanuts or shallots. Give each person a lime wedge, extra chile, and a small dish of dressing so the final balance can be adjusted at the table.

This is a substantial meal on its own, but a small bowl of clear soup or a few fresh spring rolls can make it part of a larger Vietnamese-inspired spread. If serving guests, arrange the noodles, pork, pickles, vegetables, herbs, and toppings in separate dishes. That keeps the herbs crisp and makes it easy for diners to build a bowl to suit their preferences. Put out serving spoons for shared ingredients, and keep the pork separate from uncooked toppings until people serve themselves.

Variations

For a chicken version, replace the pork with boneless chicken thighs and cook them to 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, checked with a food thermometer. Chicken thighs stay relatively juicy, but they may need a little longer than thin pork slices; let temperature, not the clock alone, guide you. For beef, use thinly sliced steak and cook it to at least 145°F (63°C) with a 3-minute rest if following USDA FSIS guidance for whole cuts.

To make a vegetarian bowl, skip the pork and use 14 oz (400 g) pressed, firm tofu cut into slabs. Pan-sear until browned on both sides and serve with the same vegetables and noodles. Replace the fish sauce in both the marinade and dressing with a vegetarian fish-sauce alternative or soy sauce; soy sauce tastes less briny and more directly savory, so add it a little at a time. For a peanut-free bowl, omit the peanuts and use toasted sesame seeds if appropriate for your guests. The fresh herbs, quick pickle, and dressing are flexible: use whichever mix of mint, cilantro, or Thai basil is available.

Storage and Reheating

For best texture, store the components separately rather than keeping finished bowls dressed. Refrigerate cooked pork, noodles, pickle, dressing, and cut vegetables within 2 hours of preparation. Store the pork and noodles in covered containers; cooked pork keeps for 3 to 4 days in the refrigerator, while the noodles are best within about 2 days because they can dry out or become sticky. Keep fresh herbs and cut vegetables chilled, and use them within 2 to 3 days. The quick pickle and dressing can be refrigerated separately for up to 5 days, provided clean utensils are used.

Reheat only the portion of pork you plan to eat, in a skillet with a teaspoon of water or in the microwave covered loosely to limit drying. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Serve reheated pork over cool noodles and vegetables, or warm the noodles briefly by dipping them in hot water and draining well. Do not reheat the fresh herbs, cucumber, bean sprouts, or dressing; add them after warming. Discard food that has been left out at room temperature for more than 2 hours.

Frequently Asked Questions

Is this the exact recipe from Rice King Vietnamese Noodle House in Edmonton?

No. This is a home recipe for a Vietnamese grilled pork vermicelli bowl, inspired by the kind of dish a reader may be looking for when searching for an Edmonton noodle house. Restaurant recipes and portions can differ, so this recipe does not claim to represent that restaurant’s ingredients or preparation.

What are rice vermicelli noodles?

They are thin noodles made from rice, sold dried in Asian grocery stores and many supermarkets. They are not the same as wheat-based vermicelli or glass noodles. Check the package for cooking instructions because thickness and brands differ; stop cooking when the noodles are tender and drain them promptly.

Can I marinate the pork overnight?

You can prepare it ahead, but an overnight soak is not necessary for thin slices and can make the fish-sauce flavor quite strong. For this recipe, 30 minutes in the refrigerator is enough to season the meat. If you do marinate longer, keep it covered and refrigerated, and cook it within 24 hours.

Can I make the components ahead for meal prep?

Yes. Make the pickle and dressing in advance, and wash and dry the herbs. Cook the pork and noodles ahead if needed, then refrigerate them separately within 2 hours. Keep cucumber, sprouts, and herbs apart from warm components so they stay crisp; assemble each bowl shortly before eating.

What can I use instead of daikon?

Use an equal amount of extra carrot, or substitute thinly sliced mild radish. Carrot gives a sweeter, softer pickle, while common red radishes have a sharper bite and may tint the liquid pink. If daikon is available, its mild flavor and crisp texture work especially well in this quick pickle.

How do I keep the bowl from tasting too salty or too sweet?

Keep the dressing separate until serving and adjust it in small amounts. If it is too salty or intense, stir in water and a little lime; if it is too tart, add a pinch of sugar. If the whole bowl tastes heavy, add more herbs, cucumber, or lettuce rather than adding extra noodles without seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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