Vietnamese · Dinner
Grilled Pork Noodle Salad (High-Protein)
Grilled pork noodle salad built on rice vermicelli topped with lemongrass-marinated pork loin, edamame, and a soft-cooked egg for extra protein. Finished with pickled carrot and daikon, herbs, crushed peanuts, and nuoc cham. Bright, funky-sweet, and char-grilled, this bowl balances fish sauce, lime, and chili heat.
$7
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
19.8gFat
58.1gCarbs
18.2gSugar
6.4gFiber
1980mgSodium
333mgChol
5.1gSat Fat
980mgPotassium
110mgCalcium
4.6mgIron
1.1mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Mince the garlic and lemongrass. In a small bowl, whisk together fish sauce, lime juice, garlic, lemongrass, and brown sugar, then coat the pork.
2
Marinate
Cover and refrigerate the pork for 30 minutes to let the flavors penetrate.
3
Boil
Cook the rice vermicelli in boiling water for 3–4 minutes until translucent, then drain and rinse under cold water.
4
Grill
Heat a grill pan over medium-high heat with oil and cook the pork 2–3 minutes per side until charred and cooked through.
5
Plate
Arrange vermicelli in a bowl, top with pork, egg, edamame, pickled carrot and daikon, cucumber, herbs, peanuts, and chili, then drizzle with nuoc cham made from fish sauce, lime juice, water, and sugar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork loin chop
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemongrass
- 2 tsp2 tsp brown sugar
- 3.6 oz100g dry rice vermicelli noodles
- 22 eggs, soft-boiled and halved
- 2/3 cup100g edamame, cooked and shelled
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 22 small handful (30g) cucumber
- 22 small handful (20g) fresh mint leaves
- 22 small handful (20g) cilantro leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 tbsp60ml water
- 11 chili-fresh
- 2 tsp2 tsp vegetable oil
