Vietnamese Noodle Salad with Pork
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
15 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
Description
The Vietnamese Noodle Salad with Pork begins with pork tenderloin sliced very thinly after chilling, then marinated in a mixture of sugar, fish sauce, sesame oil, soy sauce, garlic, salt, and black pepper to infuse flavor. The marinade ensures the pork remains tender while delivering a balanced savory and sweet profile. The rice noodles are softened and combined with a fresh medley of romaine lettuce, julienned carrot, thin-sliced cucumber, bean sprouts, and fresh herbs like cilantro and mint, which introduce aromatic and crisp elements.
A tangy sauce made from rice vinegar, fish sauce, sugar, garlic, salt, and crushed red pepper provides a bright, slightly spicy dressing that unites the components. The salad blends textures and flavors through the tender pork, supple noodles, crunchy vegetables, and fresh herbs. The dish can be garnished with lime wedges to add extra acidity and freshness at serving.
This salad works well as a standalone meal suitable for warm weather or as part of a larger Vietnamese-inspired meal. The balance of savory pork and crisp vegetables makes it versatile and refreshing.
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. black pepper ground
- 1 tsp. kosher salt
- 1 garlic minced, large clove
for the sauce:
- 1-1/2 c. water
- ¼ c. rice vinegar
- 1-1/2 T. fish sauce
- 3 T. sugar
- 1 garlic minced, medium clove
- ½ tsp. kosher salt
- 1 pinch crushed red pepper
for the noodle salad:
- 12 oz. rice noodles thin white, use very thin vermicelli or ones that are a bit thicker
- 4 to 6 c. romaine lettuce sliced, or iceberg lettuce
- 1 to 2 carrot julienned (this julienne peeler works great, large
- cucumber sliced into thin rounds, English, half of a large
- 1 c. bean sprout
- 1 cilantro coursely chop or tear, if desired, bunch fresh
- 1 mint coursely chop or tear, if desired, fresh, bunch
- lime fresh, 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.
Notes
- Marinate the pork for at least one hour to fully develop flavor.
- Use very thin rice noodles to maintain a light texture and proper salad consistency.
- The sauce should be cooled to room temperature before mixing with the salad ingredients to preserve freshness.
- Fresh herbs like cilantro and mint add distinctive aroma and balance to the dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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