Hello there, fellow food lovers! I am excited to share with you my recipe for a Vietnamese noodle salad with grilled pork. This dish is a bowl of quintessential Vietnamese flavors that brings excitement and vibrancy to the table. The flavorful grilled pork pairs perfectly with rice vermicelli noodles and a variety of fresh herbs, creating a healthy and refreshing meal.
What makes this Vietnamese noodle salad so special is the nuoc cham sauce, a tangy dressing made from the perfect blend of fish sauce, fresh lime juice, garlic cloves and hot water. It provides a distinctive taste that will make your taste buds dance with joy. The combination of soft noodles, savory meat, and fresh veggies creates an exceptional balance of textures and tastes that make it the perfect summer dish.
If you are looking for something light, nutritious, and deliciously satisfying, this Vietnamese noodle salad with grilled pork is your answer. It is easy to make; takes only an hour! Plus, it’s perfect for meal prep too! Once you try this masterpiece, it will surely become one of your go-to dishes. So without further ado, let’s dive into the world of Vietnamese cuisine together!
Why You’ll Love This Recipe
Are you tired of the same old boring salads? Do you want to try something new and exciting? Look no further than this Vietnamese Noodle Salad with Grilled Pork recipe!
Vietnamese cuisine is known for its fresh ingredients and bold flavors, and this dish is no exception. The combination of tender grilled pork, rice noodles, crunchy vegetables, and fragrant herbs is a match made in heaven. And let’s not forget about the umami-rich Nuoc Cham sauce that ties it all together.
This salad is not only delicious but also healthy and satisfying. With just 250 calories per serving, it’s a guilt-free meal that won’t leave you feeling hungry. Packed with protein, fiber, and essential vitamins, it’s perfect for those looking to eat well without sacrificing taste.
But what really sets this recipe apart is its versatility. You can customize it to your liking by swapping or adding ingredients like shrimp, chicken, tofu, or even crispy egg rolls. It’s a great dish to make for a crowd or meal prep for the week ahead.
So try this Vietnamese Noodle Salad with Grilled Pork recipe today and step out of your culinary comfort zone. Your taste buds will thank you!
Let’s take a look at what you’ll need to make this delicious Vietnamese noodle salad with grilled pork recipe.
For the Pork:
- 1 pound of pork shoulder or pork chops
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of granulated sugar
- 2 shallots, finely chopped
- 1 garlic clove, minced
- ½ tsp of salt
For the Noodle Salad:
- 1 package of rice vermicelli noodles (8 oz)
- 4 cups of romaine lettuce, washed and roughly chopped
- 2 cups bean sprouts, rinsed and drained
- 1 cucumber, peeled and julienned
- 2 carrots, peeled and julienned
- Handful fresh Thai basil leaves
- Handful fresh basil leaves
- Handful fresh cilantro leaves
- Handful fresh mint leaves
- ½ cup of roasted peanuts, crushed
For the Dressing:
- Juice from two fresh limes
- 2 tablespoons of sugar
- 1 garlic clove, minced
- 1/4 cup hot water
- 3 tablespoons of fish sauce
Be sure to gather these ingredients before starting to cook.
The Recipe How-To
Now that we have gathered all the ingredients, let me guide you on how to make this delicious Vietnamese Noodle Salad with Grilled Pork Recipe.
- You can use pork chops or pork shoulder for the grilled pork. Begin by marinating the pork for about an hour. You can use a store-bought marinade or create your own using garlic cloves, shallots, fish sauce, and sugar.
- Preheat your grill to medium-high heat and cook the pork for 3-4 minutes per side or until it reaches an internal temperature of 145°F. Allow the pork to cool for a few minutes before slicing into thin pieces.
- Cook the rice vermicelli according to package instructions. I personally prefer Andrea Rice Noodles brand.
- Once cooked, rinse the noodle with cold water and drain completely.
Vegetables and Herbs
- Wash and dry romaine lettuce, basil, Thai basil, and mint leaves.
- Julienne one large carrot and slice one small cucumber into half-moon pieces.
- Rinse and drain 2 cups of fresh bean sprouts.
- Tear fresh cilantro leaves.
Nước Chấm Dressing
The dressing used in this salad is called nước chấm. To make it, combine the following ingredients in a bowl:
– 1/4 cup fish sauce
– 1/4 cup freshly squeezed lime juice
– 1/4 cup granulated sugar
– 1/2 cup hot water
– 1 garlic clove, finely chopped
– 1 Thai chili, finely chopped (optional)
Stir until the sugar dissolves.
Assembling the Salad Bowl
Begin by placing a layer of romaine lettuce at the bottom of your salad bowl. On top of the lettuce, add a handful of cooked rice vermicelli, followed by the freshly prepared vegetables and herbs. Add the sliced grilled pork over the vegetables and herbs.
- Crushed roasted peanuts add a crunchy texture to this noodle salad.
- Sprinkle with some thin-sliced shallots.
Toss everything gently then pour a generous amount of nước chấm over your Vietnamese Noodle Salad with Grilled Pork Recipe. Serve it up as is or top it off with some crushed egg rolls or spring rolls for added crunch. Enjoy!
Substitutions and Variations
Are you a vegetarian or do you simply not fancy pork? There are many ingredient substitutions available that you can use to customize the Vietnamese noodle salad recipe to your liking. Here are some of my favorite options:
– Tofu: Substitute the grilled pork with firm tofu for a vegetarian-friendly option. Slice tofu into small pieces, marinate them according to the recipe, then pan-fry or grill them.
– Shrimp: Instead of pork, you can also use shrimp as your protein source. Marinate them in the same spices and herbs before cooking them.
– Chicken: If you want a milder flavor than pork, chicken is the perfect substitution. You can use chicken thighs or breasts in place of pork chops or shoulder.
– Vegetables: This salad already has a lot of veggies included but feel free to add more! Some popular options include thinly sliced bell peppers, green beans or zucchini.
– Noodles: If you don’t have rice vermicelli noodles, don’t worry! Egg noodles or ramen works as well. Just make sure to cook them according to their package instructions.
– Dressing: The nuoc cham dressing adds a savory and tangy flavor to this dish, but if you prefer something more mild or sweet, try mixing hoisin sauce or peanut butter with a little water to make a sweet peanut dressing.
Overall, feel free to experiment and see what works best for you. The goal is to create a bowl that suits your taste buds while still keeping the quintessential flavors of this flavorful Vietnamese dish.
Serving and Pairing
When it comes to serving Vietnamese Noodle Salad with Grilled Pork, there are a few options to consider. If you want a light meal or appetizer, then serve it in salad bowls or small bowls without any sides. However, if you’re looking for a more filling meal, then serve it in noodle bowls on top of vermicelli noodles.
The flavors of this dish pair perfectly with a variety of side dishes such as nem nuong (grilled pork meatballs), egg rolls, spring rolls or even pulled pork. You could also pair this with bun cha gio (Vietnamese fried spring rolls) or pork belly for added texture and flavor. The fresh herbs and lemon grass in the dish go well with other Vietnamese dishes too, so feel free to add other flavorful items to your table.
To complement the bold flavors of the grilled pork and fish sauce, I recommend serving this dish with a cold beer or iced tea. The refreshment will help cut through the spiciness and saltiness of the dish. You could also accompany it with a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.
Overall, Vietnamese Noodle Salad with Grilled Pork is an incredibly versatile dish that pairs perfectly with Vietnamese favorites and complements refreshing beverages like beer and iced tea. Don’t hesitate to get creative with your pairings!
Make-Ahead, Storing and Reheating
I know how important it is to have meal prep done and prepared ahead of time, especially for busy weekdays. That’s why I have some useful tips and tricks to make your life easier when it comes to making and storing this Vietnamese Noodle Salad with Grilled Pork Recipe.
This dish is best enjoyed fresh, but you can definitely prepare some parts of it ahead of time. The grilled pork can be made a day ahead, stored in an airtight container in the fridge, and then reheated right before serving. The rice vermicelli noodles can also be made ahead of time, rinsed with cold water, drizzled with some oil, and stored in the refrigerator for up to 2 days.
When it comes to storing the salad itself, I recommend keeping the vegetables and herbs separate from the noodle and pork mixture. This way, they won’t get soggy before you’re ready to serve. Store the grilled pork separately in an airtight container, and keep the noodles in a resealable plastic bag.
As for reheating the dish, you can either use a microwave or reheat on a stovetop. If using the microwave method, simply microwave for 1-2 minutes until heated through. If reheating on a stovetop, add a splash of water or broth to loosen up the noodles before heating through.
Overall, this flavorful grilled pork noodle salad is not only delicious but can also be conveniently prepared ahead of time for those busy days. Give it a try and let me know how you like it!
Tips for Perfect Results
Now that we have gone through the steps to make this delicious Vietnamese Noodle Salad with Grilled Pork, let’s talk about some tips that will ensure your dish comes out perfectly every time.
Firstly, it is crucial to marinate the pork for at least an hour or more. This helps to tenderize the meat and infuse it with flavor. Also, remember to let the pork rest at room temperature for 20-30 minutes before grilling. This helps to bring it up to room temperature so it cooks evenly and prevents uneven browning.
Secondly, make sure you use fresh herbs and vegetables when possible. The vibrant colors and flavors of fresh cilantro, basil, mint leaves, cucumbers, bean sprouts, and romaine lettuce add an extra layer of depth to the dish. Fresh ingredients will give your salad a more authentic taste.
Thirdly, do not overcook the rice noodles or they will become mushy. Cook them according to package instructions and rinse them with cold water immediately after draining to prevent them from sticking together.
Fourthly, when preparing the nuoc cham dressing, taste and adjust the seasoning as needed. Some people like their dressing sweeter or saltier than others, so it’s essential to adapt accordingly.
Lastly, if you would like a vegetarian version or do not consume pork, you can substitute the grilled pork with tofu or tempeh. You can also add a variety of other protein options such as shrimp or chicken. Be creative!
By following these tips, you can guarantee that your Vietnamese Noodle Salad with Grilled Pork will be a hit every time. Enjoy!
Now, let me address some frequently asked questions about this Vietnamese Noodle Salad With Grilled Pork Recipe. I understand that some of you may be new to these ingredients, techniques, or flavors, while others may have specific dietary needs or preferences. Don’t worry, I’ve got you covered with my answers and suggestions. By the end of this section, you’ll feel more confident and excited to try this dish for yourself or your loved ones. Let’s delve into the FAQs!
What is the Vietnamese dish of grilled pork and noodle?
Bún thịt nướng, commonly known as Vietnamese grilled pork noodle bowl, is a popular and delicious dish from Southern Vietnam. This dish is characterized by its savory grilled pork, vermicelli noodles, fresh herbs, pickled vegetables, and roasted peanuts, all tied together by the delightful nuoc cham sauce.
How many calories are in a Vietnamese noodle salad with pork?
This dish contains a balanced blend of macronutrients, with 250 calories per serving. It contains 6.4g of fat, made up of 0.9g saturated fat, 3.6g monounsaturated fat, and 1.6g polyunsaturated fat. In addition, it provides 17g of protein and 31g of carbohydrates, including 2g of fiber. The dish also contains 49mg of cholesterol, 2mg of iron, and 569mg of sodium, as well as 45mg of calcium.
How many calories are in a Vietnamese vermicelli salad with pork?
This one serving of Pandaroo Vermicelli Salad with Grilled Pork amounts to 78g of total carbs and 78g net carbs as well, along with 4g of fat, 5g of protein, and 370 calories.
What is the Vietnamese cold noodle dish called?
Looking for a simple and delicious Vietnamese dish that you can enjoy at any time of the day? Consider trying out bun cha gio, a cool and flavorful noodle salad featuring a range of aromatic herbs that is especially satisfying during warm weather.
As a chef who specializes in Vietnamese and Asian cuisine, I can confidently say that this Vietnamese Noodle Salad with Grilled Pork recipe is one that you won’t regret trying out. Not only is it packed with flavorful grilled pork, fresh herbs, and tasty vermicelli noodles, but it’s also a healthy dish that won’t break the calorie bank.
With only 250 calories per serving, this dish is perfect for those watching their waistline. The pork provides 17g of protein, while the noodles and vegetables provide fiber and essential nutrients. It’s a dish that won’t leave you feeling heavy or sluggish after eating – rather, you’ll feel satisfied and energized.
But what really makes this dish quintessential is the nuoc cham sauce. This Vietnamese dipping sauce adds the perfect touch of tangy sweetness to tie all of the flavors together. And let’s not forget about the roasted peanuts- they add crunch and texture to every forkful.
So why not give this flavorful grilled pork noodle salad recipe a try? Whether you’re a fan of Vietnamese cuisine or are looking for healthy yet delicious meal options, this dish will certainly impress.
In conclusion, don’t hesitate to add this Vietnamese noodle salad with grilled pork to your cooking repertoire. Trust me, it’s worth it.
Vietnamese Noodle Salad With Grilled Pork Recipe
For the Noodles
- 8 ounces dried rice vermicelli
For the Pork
- 1/4 cup sugar
- 2 large shallots, sliced (or 5 scallions white parts only, chopped)
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 1 pinch salt
- 2 tablespoons vegetable oil
- 1 1/2 lbs pork loin or 1 1/2 lbs pork sirloin roast, sliced into large pieces about 1/4-inch thick
For the Garnishes
- 2 cups washed and shredded romaine lettuce (red, or green leaf lettuce)
- 2 cups fresh crisp bean sprouts
- 1 1/2 cups cucumbers, peeled seeded and julienned
- 1/3-1/2 cup roughly chopped mint leaf
- 1/3-1/2 cup roughly chopped basil or 1/3-1/2 cup Thai basil
- 2 tablespoons chopped roasted peanuts
- 12 sprigs fresh cilantro
Nuoc Cham (Vietnamese Dipping Sauce)
- 1 garlic clove
- 2 -3 thai bird chiles, cored seeded and minced, to taste (or 1 small jalapeno or serrano chile)
- 1/2 teaspoon ground chili paste (to taste)
- 2/3 cup hot water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1 1/2-2 tablespoons fresh lime juice
- 2 tablespoons shredded carrots (optional)
- Cook the noodles: Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- Marinate and cook the pork: Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 Tbs. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
- Assemble the salads: Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 tablespoons over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
- Nuoc Cham: In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water and sugar. Stir well. Add the fish sauce and lime juice (start off with 1 1/2 tablespoons) and combine. Float the carrots on top. Let sit for at least 15 minutes before using.