Vietnamese · Dinner
Grilled Pork Noodle Salad
Grilled pork tenderloin marinated in fish sauce, lime and garlic, served over rice vermicelli with lettuce, cucumber, carrot, herbs and tangy nuoc cham dressing. A lighter Vietnamese classic featuring lean pork and abundant fresh vegetables while maintaining the sweet-sour-savory balance.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
398Calories
36.5gProtein
11.2gFat
42.8gCarbs
14.8gSugar
4.2gFiber
2331mgSodium
110mgChol
2.4gSat Fat
887mgPotassium
91mgCalcium
3.1mgIron
0.8mcgVitamin B12
22mgVitamin C
Goes well with
Vietnamese Lager Beer
local
Vietnamese Iced Tea (Trà Đá)
international
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Whisk together 1 tbsp fish sauce, minced garlic, 1 tbsp lime juice and honey; coat pork tenderloin slices and marinate for 20 minutes.
2
Boil
Cook rice vermicelli in boiling water for 3–4 minutes until tender; drain and rinse under cold water until cooled completely.
3
Whisk
Combine dressing lime juice, dressing fish sauce, sugar, water and sliced chili in a bowl until sugar dissolves fully.
4
Grill
Heat a grill pan over medium-high heat with vegetable oil; sear pork slices 2–3 minutes per side until lightly charred and cooked through.
5
Plate
Mound noodles in a bowl, top with lettuce, cucumber and carrot, arrange pork over vegetables, scatter with peanuts and herbs, then drizzle dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork tenderloin
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp honey
- 3 oz80g rice vermicelli
- 44 small handfuls lettuce
- 11 cucumber
- 6 tbsp6 tbsp carrot
- 2 tbsp2 tbsp peanuts, roasted
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp lime juice, for dressing
- 2 tbsp2 tbsp fish sauce, for dressing
- 4 tsp4 tsp sugar
- 4 tbsp4 tbsp water
- 11 small chili
- 2 tsp2 tsp vegetable oil
