Vietnamese · Dinner
Grilled Pork Noodle Salad
Grilled pork shoulder slices, marinated in fish sauce, garlic and lemongrass, served warm over cold rice vermicelli with shredded lettuce, cucumber, carrot, herbs and crushed peanuts. Finished with a nuoc cham dressing built from fish sauce, lime juice and sugar, balancing char, funk, acid and sweetness in one bowl.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
36.4gProtein
22.8gFat
62.1gCarbs
22.3gSugar
4.6gFiber
3120mgSodium
110mgChol
7.9gSat Fat
870mgPotassium
90mgCalcium
3.6mgIron
0.9mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork shoulder thinly against the grain, then toss with fish sauce, garlic, lemongrass and sugar. Let sit 30 minutes refrigerated.
2
Boil
Bring water to boil and cook rice vermicelli 3 to 4 minutes until translucent, then drain and rinse cold.
3
Whisk
Combine fish sauce, lime juice, sugar, water, garlic and chili for nuoc cham until sugar dissolves.
4
Grill
Heat vegetable oil in a skillet over high heat and sear marinated pork 2 to 3 minutes per side until charred and cooked through.
5
Plate
Divide vermicelli into bowl, top with lettuce, cucumber, pickled carrot, mint and cilantro, lay pork over noodles, spoon nuoc cham over top and scatter crushed peanuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp fish sauce, for marinade
- 4 cloves4 cloves garlic
- 22 stalk lemongrass (tender inner part only)
- 2 tsp2 tsp sugar, for marinade
- 3.6 oz100g dry rice vermicelli noodles
- 22 small handful lettuce
- 11 cucumber
- 11 carrot
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar, for quick-pickle
- 22 small handful mint leaves
- 22 small handful cilantro leaves
- 4 tbsp4 tbsp fish sauce, for nuoc cham
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp sugar, for nuoc cham
- 4 tbsp4 tbsp water, for nuoc cham
- 1 clove1 clove garlic
- 11 chili-fresh
- 2 tbsp2 tbsp peanut, roasted
- 2 tsp2 tsp vegetable oil, for grilling
