Go Back
+ servings
caramelized pork bowls
Print Recipe
5 from 1 vote

Vietnamese Caramelized Pork Bowls

These Vietnamese Caramelized Pork Bowls feature caramelized pork and an array of crisp and refreshing vegetables in one satisfying bowl.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: Pork
Servings: 2 people
Author: Laura


For the pork

  • 2 tbsp cooking oil divided
  • 1 lb pork shoulder
  • 4 tbsp soy sauce divided
  • 1/2 cup water
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp oyster sauce
  • 2 tbsp lime juice
  • 1/2 tbsp fish sauce
  • 1 tsp honey
  • 1/2 tsp black pepper

For the slaw

  • 2 carrots julienned
  • 1/2 daikon julienned
  • 2 cups warm water
  • 1/4 cup distilled white vinegar
  • 1 1/4 tbsp sugar
  • 1 tbsp salt

For the bowl

  • 1 pkg Vermicelli noodles cooked according to the package
  • 1/2 cup edamame beans shelled
  • 1/2 cup cucumber diced
  • 1/2 cup fresh cilantro roughly chopped
  • 1/4 cup green onion chopped


For the pork

  • Cut the pork shoulder into 3” cubes. Add 1 tbsp cooking oil to a medium stock pan over high heat. When hot, add the pork shoulder pieces and brown on each side.
  • Turn the heat down to low. Add in 2 tbsp soy sauce, water, bay leaves, salt and pepper. Cover and simmer for 2-3 hours, until the pork is tender and falling apart.
  • In a medium-sized bowl, mix the remaining soy sauce, oyster sauce, lime juice, fish sauce, honey and pepper. Stir to combine.
  • When the pork is done, break it up into small pieces and add to the bowl with the sauce. Stir well to combine.
  • For best results, caramelize the meat in two batches. Heat a skillet over medium high heat. Add the remaining cooking oil. When hot, add half the pork mixture to the pan. Spread it out so the meat isn’t crowded. Allow the meat to caramelize on one side, without moving it in the pan for 2-3 minutes. When it’s sizzling and brown, flip it over to caramelize the other side. Take the meat off the pan and finish the second batch.

For the slaw

  • In a large bowl, mix the water, vinegar, sugar and salt until everything is dissolved.
  • Put the carrots and daikon in a jar or container. Fill the vessel with the vinegar mixture until carrots and daikon are completely covered.
  • Cover the jar or container put it in the refrigerator for at least 12 hours.

To assemble the bowl

  • Cook the Vermicelli noodles according to the package.
  • Add half the noodles and meat to each bowl. Add the other ingredients in neat piles into the bowl. Top with desired sauces. Serve.


  • Top your Vietnamese pork bowl with this yum yum sauce. It's super easy to make and really tasty.