Vietnamese Noodle Salad with Pork
User Reviews
4.6
231 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
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Calories
470 kcal
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Course
Salad
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Cuisine
Vietnamese
Vietnamese Noodle Salad with Pork
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A fresh and easy recipe featuring rice noodles, crunchy vegetables, herbs, and quick-seared pork with big, bold flavor. Serve with a light, bright rice vinegar dressing to bring it all together.
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Ingredients
for the pork:
- 1 lb. pork tenderloin
- 3 T. sugar
- 1 T. fish sauce
- 3 T. sesame oil divided
- 1 T. soy sauce
- 2 tsp. ground black pepper
- 1 tsp. kosher salt
- 1 large clove garlic minced
for the sauce:
- 1-1/2 c. water
- ¼ c. rice vinegar
- 1-1/2 T. fish sauce
- 3 T. sugar
- 1 medium garlic clove minced
- ½ tsp. kosher salt
- 1 pinch crushed red pepper
for the noodle salad:
- 12 oz. thin white rice noodles (use very thin vermicelli or ones that are a bit thicker
- 4 to 6 c. sliced romaine or iceberg lettuce
- 1 to 2 large carrots julienned (this julienne peeler works great)
- half of a large English cucumber sliced into thin rounds
- 1 c. bean sprouts
- 1 bunch fresh Cilantro coursely chop or tear, if desired
- 1 bunch fresh mint coursely chop or tear, if desired
- Fresh lime wedges
Instructions
- for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
- In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
- for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
- for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
- Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
- Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
- Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowls.
Equipments used:
Notes
- Inspired by the Vietnamese noodle salad at Thanh Truc Restaurant.
Nutrition Information
Show Details
Serving
1
Calories
470kcal
(24%)
Carbohydrates
68g
(23%)
Protein
38g
(76%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Cholesterol
83mg
(28%)
Sodium
1005mg
(42%)
Fiber
10g
(40%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 470kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 38g | 76% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 83mg | 28% |
| Sodium | 1005mg | 42% |
| Fiber | 10g | 40% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
231 reviews
Excellent
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