Vietnamese Grilled Pork Noodle Salad
A vibrant and refreshing Vietnamese noodle salad featuring savory grilled pork patties, delicate rice vermicelli, crisp fresh vegetables, and an aromatic herb medley, all brought together by a classic sweet and tangy Nuoc Cham dipping sauce.
Ingredients
- 500 gram pork shoulder (or belly) minced or thinly sliced
- 200 gram vermicelli rice noodles
- 1 head butter lettuce torn
- 1 cup cucumber julienned
- 1 cup carrots julienned
- 1/2 cup fresh mint leaves chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh basil chopped
- 3 tablespoon fish sauce for pork marinade
- 1 tablespoon sugar for pork marinade
- 2 cloves garlic minced
- 1 small shallot minced
- 1/2 teaspoon black pepper for pork marinade
- 1/4 cup fish sauce for Nuoc Cham
- 1/4 cup sugar for Nuoc Cham
- 1/4 cup lime juice for Nuoc Cham
- 1/2 cup water for Nuoc Cham
- 2 cloves garlic minced
- 1 small red chili thinly sliced
Instructions
- In a bowl, combine minced pork with 3 tablespoons fish sauce, 1 tablespoon sugar, 2 cloves minced garlic, 1 minced shallot, and black pepper. Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Prepare the Nuoc Cham dipping sauce by combining 1/4 cup fish sauce, 1/4 cup sugar, 1/4 cup lime juice, 1/2 cup water, 2 cloves minced garlic, and sliced chili (if using) in a small bowl. Stir until sugar dissolves.
- Cook the vermicelli noodles according to package instructions. Typically, soak in hot water for 5-7 minutes, then drain and rinse with cold water to prevent sticking. Set aside.
- Wash and prepare all vegetables and herbs: tear lettuce, julienne cucumber and carrots, and chop mint, cilantro, and basil. Arrange them on serving plates or a large platter.
- Preheat your grill or a grill pan to medium-high heat. Form the marinated pork into small patties (if using minced pork) or simply grill the slices. Grill for 3-4 minutes per side, until cooked through and slightly charred. Alternatively, pan-fry until browned and cooked.
- To assemble, place a bed of vermicelli noodles in individual bowls. Arrange grilled pork, fresh lettuce, cucumber, carrots, and mixed herbs around the noodles. Serve with a generous amount of Nuoc Cham dipping sauce on the side for pouring over or dipping.
Notes
For best flavor, marinate the pork overnight. Adjust chili and garlic in the Nuoc Cham to your taste. For an extra crunch, add roasted crushed peanuts on top. You can substitute pork shoulder with pork belly for a richer flavor, or even ground chicken for a leaner option. Serve immediately after assembling for the freshest taste.