Fine Woven Vermicelli Platter with Grilled Pork Sausage Recipe

Savory, smoky, and refreshingly light, this fine woven vermicelli platter with grilled pork sausage delivers a vibrant mix of textures and flavors. Delicate rice noodles are paired with juicy, char-grilled pork sausage, crisp vegetables, and fragrant herbs, all brought together with a tangy-sweet dressing and a hint of umami. Whether enjoyed as a hearty meal or a refreshing bowl on a warm day, this dish is a perfectly balanced and irresistibly satisfying Vietnamese favorite.

Fine Woven Vermicelli Platter with Grilled Pork Sausage

Ingredients

  • Protein: 8 oz frozen nem nướng pork sausage (225 g) – 10–12 balls
  • Base: 6 oz dried bánh hỏi vermicelli sheets (170 g) – 10–12 sheets
  • Water (for boiling noodles)
  • 1 tsp salt (5 g)
  • Green Onion Oil (Optional): 2 tbsp oil (30 ml), 2 tbsp sliced green onions (15 g)
  • Vegetables: Lettuce, cucumber, mango, mint or mixed herbs
  • Garnish: ½ cup pickled carrot & daikon
  • Sauce: ½ cup nước chấm (120 ml)
  • Toppings: Crushed peanuts

Quick Steps

  • Cook pork sausage in pan 3–4 min per side until fully heated
  • Boil vermicelli sheets for 60 seconds with salt
  • Drain and rinse noodles under cold water
  • Layer noodles on plate, lightly oil between layers
  • Optional: pour hot oil over green onions for scallion oil
  • Arrange veggies, herbs, sausage, and pickled vegetables on platter
  • Top with peanuts and serve with fish sauce

Pro Tip

Don’t overcook the vermicelli—just 60 seconds keeps the delicate texture perfect. Layer with a little oil to prevent sticking and keep it silky.