Name: Vietnamese Noodle Salad with Pork Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: Vietnamese
Ingredients: 1 lb. pork tenderloin; 3 T. sugar; 1 T. fish sauce; 1 T. soy sauce; 2 tsp. ground black pepper; 1 tsp. kosher salt; 1 large clove garlic, minced; 1 T. sesame oil (from the 3 T. total); 1-1/2 cups water; 1/4 cup rice vinegar; 1-1/2 T. fish sauce; 3 T. sugar; 1 medium garlic clove, minced; 1/2 tsp. kosher salt; 1 pinch crushed red pepper; 12 oz. thin white rice noodles (vermicelli or slightly thicker); 4 to 6 cups sliced romaine or iceberg lettuce; 1 to 2 large carrots, julienned; 1/2 large English cucumber, thinly sliced; 1 cup bean sprouts; 1 bunch fresh cilantro, coarsely chopped or torn; 1 bunch fresh mint, coarsely chopped or torn; fresh lime wedges, for serving; 2 T. sesame oil (remaining for cooking pork)

Jump to Recipe· 4.2 from 10 reviews

If you’re craving a fresh, vibrant dish that bursts with flavor, the Vietnamese Noodle Salad with Pork Recipe is an absolute must-try. This salad brings together tender, caramelized pork, delicate rice noodles, crisp fresh vegetables, and fragrant herbs all mingled with a tangy, sweet, and savory dressing. It’s a celebration of textures and tastes that effortlessly balance each other, making it perfect for a light lunch or a stunning dinner that feels both comforting and refreshing.

Ingredients You’ll Need

A white bowl sits on a white marbled surface filled with colorful layers arranged neatly. Starting from the left, thin round slices of light green cucumber are placed next to a small bunch of fresh green mint leaves. Beside the cucumber, there is a small pile of thin, bright orange carrot strips. To the right of the carrot is a heap of dark brown cooked pork pieces in the center. Surrounding the pork are smooth white noodles on the top left and finely shredded light green lettuce on the top right. Below the lettuce are pale yellow bean sprouts, and under the pork toward the bottom is a small bunch of fresh green cilantro. Two lime wedges sit on the right side near a black pair of chopsticks resting on the bowl’s edge. A small bowl with a sauce is partially visible in the top right corner. The overall arrangement is clean and colorful with fresh textures. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward ingredients, each chosen to contribute essential flavor, texture, or color. From the juicy pork to the crunchy fresh vegetables and aromatic herbs, everything comes together to make a hearty yet healthy meal.

Pork tenderloin: A lean cut that stays tender and cooks quickly, perfect for thin slicing.
Sugar: Adds sweetness to balance the savory and tangy flavors in the marinade and sauce.
Fish sauce: Brings the unmistakable umami depth essential in Vietnamese cuisine.
Sesame oil: Offers a nutty aroma that infuses both the pork and the hot skillet.
Soy sauce: Provides salty, savory notes to the pork marinade.
Ground black pepper and kosher salt: Season the pork perfectly to enhance its flavor.
Garlic: Adds pungency and warmth to both marinade and sauce.
Water and rice vinegar: Combine to create a light, tangy salad dressing base.
Crushed red pepper: A pinch adds subtle heat to the sauce.
Thin white rice noodles (vermicelli): Delicate noodles that soak up the dressing beautifully.
Romaine or iceberg lettuce: Crisp greens that provide refreshing crunch.
Carrots and cucumber: Bring color and crispy texture via julienned and thin slices.
Bean sprouts: Offer fresh earthiness and light crunch.
Fresh cilantro and mint: Classic Vietnamese herbs that lift the entire salad with bright, fresh notes.
Lime wedges: Add a burst of citrus that brightens every bite.

How to Make Vietnamese Noodle Salad with Pork Recipe

Step 1: Prepare and Marinate the Pork

Start by chilling your pork tenderloin in the freezer for 30 minutes – this step makes it easier to slice thinly. Thin slices are key because they cook quickly and absorb the marinade better. Mix sugar, fish sauce, soy sauce, sesame oil, black pepper, salt, and garlic, then toss the pork in this flavorful blend. Let it marinate in the refrigerator for an hour to soak up all that delicious umami and sweetness.

Step 2: Whip Up the Dressing Sauce

While the pork marinates, create the salad’s dressing by combining water, rice vinegar, fish sauce, sugar, garlic, salt, and a touch of crushed red pepper in a saucepan. Heat gently just until the sugar and salt dissolve, then set aside to cool. This sauce acts like a magic elixir, tying together the freshness of the veggies and the savoriness of the pork with the noodles.

Step 3: Cook the Rice Noodles

Bring a large pot of water to a boil, add the rice noodles, and turn off the heat, letting them soften gently without overcooking. Drain and rinse with cold water to stop cooking and to keep the noodles perfectly tender with a little bounce. Shake off excess water and leave them in the colander at room temperature until assembly.

Step 4: Assemble the Salad Base

Place a portion of noodles into each bowl. Layer with crisp shredded lettuce, julienned carrots, thin cucumber slices, crunchy bean sprouts, and generous handfuls of fresh cilantro and mint. This colorful base offers a refreshing crunch that contrasts beautifully with the warm, rich pork.

Step 5: Cook the Pork

Heat a cast iron skillet over medium-high heat with the remaining sesame oil. Once shimmering, add the marinated pork in a single layer. Let it sear without stirring to develop a caramelized crust, then fold and cook through. This quick cooking approach keeps the pork tender and juicy while adding a delightful charred flavor. Depending on the thickness, it should take roughly five minutes.

Step 6: Final Assembly

Distribute the hot, caramelized pork evenly over each bowl of noodles and veggies. Serve with the cooling sauce on the side so everyone can spoon as much as they like over their salad for maximum flavor punch.

How to Serve Vietnamese Noodle Salad with Pork Recipe

The image shows a bowl with four distinct layers arranged in sections. At the bottom left, there are thin cucumber slices in pale green. Next to them, bright orange shredded carrots are visible. In the middle left, a pile of dark brown cooked meat rests on top of white noodles that have a soft, smooth texture reaching toward the middle back. On the right side, there is a large layer of bright green shredded lettuce with a fresh and crunchy texture. A slice of lime is placed near the bottom center. A pair of black chopsticks holds a piece of the dark cooked meat above the bowl. The bowl sits on a white marbled texture surface with a small bowl of light brown sauce and lime halves in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh lime wedges are essential! Squeezing lime juice just before eating wakes up all the flavors and adds a zesty brightness. If you want a bit more crunch and interest, a handful of crushed roasted peanuts or fried shallots also brings a wonderful contrast.

Side Dishes

This salad shines as a main dish thanks to its protein and hearty noodles, but if you want to round out the meal, light and crisp spring rolls or a simple broth-based soup like pho can complement it beautifully. Fresh fruit like mango or pineapple can offer a sweet finish.

Creative Ways to Present

Try serving the Vietnamese Noodle Salad with Pork Recipe in individual mason jars or layered parfait glasses for a fun take on picnic or party servings. Or use lettuce cups instead of bowls for a hand-held version that’s perfect for casual, shareable dining.

Make Ahead and Storage

Storing Leftovers

Store any leftover pork separately from the noodles and veggies to prevent everything from becoming soggy. Keep the dressing in a sealed container and toss everything together just before eating to maintain freshness and texture.

Freezing

Freezing is not recommended for this dish. The fresh vegetables and herbs won’t hold up well to freezing, and thawing tends to alter the texture of the noodles and pork, making them mushy.

Reheating

Reheat the pork gently in a skillet over low heat with a splash of oil if needed, just until warm. Avoid microwaving the whole salad; instead, freshly reassemble the salad with cold veggies and warm pork for the best eating experience.

FAQs

Can I use chicken or beef instead of pork?

Absolutely! While pork tenderloin gives a lovely mild flavor and tenderness, sliced chicken breast or flank steak can work well too. Just adjust cooking times accordingly to ensure the meat stays juicy.

What type of noodles should I use?

Look for very thin white rice noodles labeled as vermicelli or slightly thicker noodles if you prefer a bit more bite. Avoid thicker rice sticks as they can overpower the salad’s delicate texture.

Is fish sauce essential in this recipe?

Fish sauce is a cornerstone of Vietnamese cooking and provides a unique umami depth you won’t get with substitutes. If you must, soy sauce can partially replace it but expect a difference in flavor authenticity.

Can this dish be made vegetarian?

Yes! Omit the pork and consider adding grilled tofu or tempeh marinated in similar seasonings. Use vegetarian fish sauce alternatives or soy sauce to keep the dressing flavorful and balanced.

How long can I keep the salad fresh after dressing it?

Once dressed, it’s best eaten within a couple of hours to enjoy the crispness. After that, the noodles and veggies start to soften and lose their vibrant texture.

Final Thoughts

There’s something truly special about the Vietnamese Noodle Salad with Pork Recipe — it combines fresh, bold flavors with delightful textures that keep you coming back for more. Whether you’re new to Vietnamese cuisine or looking to add a reliable star to your recipe collection, this salad never disappoints. Give it a try, invite some friends, and watch it become an instant favorite at your table!