Vietnamese · Dinner
Grilled Pork Noodle Salad (Gluten-Free)
Grilled pork shoulder slices marinated in fish sauce, garlic, and lime, served over rice noodles with shredded lettuce, cucumber, herbs, and crushed peanuts. A gluten-free nuoc cham dressing made with tamari replaces regular soy sauce, keeping the bright, tangy, savoury balance of a classic Vietnamese noodle salad intact.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
542Calories
34.2gProtein
19.8gFat
58.1gCarbs
15.3gSugar
4.6gFiber
2380mgSodium
97mgChol
6.1gSat Fat
780mgPotassium
85mgCalcium
3.4mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Combine in a bowl with fish sauce, minced garlic, lime juice, brown sugar, and vegetable oil.
2
Marinate
Cover and let pork sit in marinade for 30 minutes at room temperature so fish sauce and garlic penetrate the meat.
3
Boil
Cook rice noodles in boiling water over high heat for 4 to 5 minutes until tender but springy. Drain and rinse under cold water.
4
Grill
Lay marinated pork slices on a hot grill pan over high heat. Cook 2 to 3 minutes per side until charred and no longer pink inside.
5
Plate
Divide noodles into a bowl and top with shredded lettuce, julienned cucumber and carrot, mint, and cilantro. Arrange grilled pork over noodles. Whisk together tamari, rice vinegar, sugar, water, and finely sliced chili; drizzle over top. Finish with crushed peanuts and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 4.2 oz120g rice noodles
- 22 small handful lettuce
- 11 cucumber
- 11 carrot
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 4 tbsp4 tbsp tamari
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp water
- 11 fresh chili
- 2 tbsp2 tbsp peanuts
- 2 tbsp2 tbsp scallion
