My mom and I love pork vermicelli bowls. They are our favorite dish to get at local Vietnamese restaurants. We would go so often in Katy, TX that we became friends with the local staff. It seemed only fitting to make my very own wild pork vermicelli bowl!

I know a lot of people can find wild pigs scary to work with. Something that I have tried to do in my culinary adventure with wild pork is use it in flavorful dishes. When I think of flavorful tasty cuisines the first one that comes to mind is Asian! I’ve tried it in vermicelli bowls, dumplings, and even in bao. Each time has been a hit, so if you’re a little hesitant I’d say to start with any of these recipes!

Another thing I’ve seen in my wild game studies is people sometimes use words interchangeably and information can be lost in translation. Everyone knows what a backstrap is on a deer and most people know what the tenderloin is. You’ve probably heard the term “loin” thrown out a lot too especially when it comes to pork. The loin and the backstrap are the same thing. They are both the stretch of meat that runs along both sides of the spine of an animal. The loin is a tasty lean cut of meat and what I used for this recipe. If you’d rather use the front shoulder that’d be great too, but I wanted to try it with a cut that had no scent glands in it. I hope you enjoy this recipe and leave a comment down below if you do!