5 from 30 votes
Vietnamese Noodle Salad with Grilled Pork Chops
Vietnamese Noodle Salad with Grilled Pork Chops features marinated pork chops sliced atop rice vermicelli noodles and fresh vegetables, served with a garlicky, tangy nuoc cham dipping sauce. Crisp fried onions add texture while herbs like cilantro and Thai basil brighten the dish. The combination delivers tender pork, refreshing crunch, and balanced savory-sour flavors typical of Vietnamese cuisine.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
8
Calories:
376 kcal
Course:
Main Course
Cuisine:
Vietnamese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 376
% 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.