Vietnamese Noodle Salad with Grilled Pork Chops
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Calories
376 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Noodle Salad with Grilled Pork Chops
Description
This salad assembles several elements starting with pork chops marinated in soy sauce, fish sauce, sesame oil, cornstarch, and Shaoxing wine to tenderize and impart umami. The pork is quickly seared until cooked while sliced onions dusted with flour fry to a crisp in the same pan, lending crunch and flavor. Rice vermicelli noodles are prepared separately and combined with julienned cucumber, carrot, mung bean sprouts, and aromatic herb leaves including cilantro, mint, and Thai basil.
The dish is dressed with a nuoc cham sauce made from lime juice, fish sauce, rice vinegar, sugar, minced garlic, and chili, providing a balance of sour, salty, sweet, and spicy flavors. Serving the salad by topping the noodles and vegetables with sliced pork and crispy onions encourages mixing individual bites of fresh, grilled, and tangy components.
This salad offers a light, refreshing meal with diverse textures and the distinct savory complexity from the marinade and nuoc cham. It is best served fresh to enjoy the crisp vegetables and warm pork contrast.
Ingredients
For the nuoc cham sauce:
- 3 cloves garlic (minced)
- 1 lime (juiced)
- 2 tablespoons rice vinegar (or white vinegar)
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)
- 1/2 cup water cold
For the pork chops and noodles:
- 3 tablespoons soy sauce or gluten-free soy sauce, low sodium
- 3 tablespoons fish sauce
- 1/2 teaspoon sesame oil
- ½ tablespoon cornstarch
- 1 tablespoon Shaoxing wine (or dry cooking sherry)
- 4 pork chops bone-in
- vegetable oil
- 1 onion thinly sliced, medium
- 1 tablespoon all-purpose flour or cornstarch if making this gluten-free
- 12 oz. rice vermicelli noodles 340g, prepared according to package directions, dried
- 1 cucumber julienned, small
- 1 carrot julienned, medium
- 2 cups mung bean sprouts
- ½ cup cilantro
- ½ cup mint
- ½ cup Thai basil leaves
Instructions
- Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
- Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
- Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Slice the pork chops into strips, and add those to the top along with the crispy onions. Serve with the nuoc cham sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 22g | 44% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 1433mg | 60% |
| Potassium | 516mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1435IU | 29% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 49mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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