Description
A vibrant and flavorful Vietnamese Noodle Salad with tender marinated pork, fresh herbs, crisp vegetables, and a tangy, sweet-salty dressing. This dish combines thin rice noodles, crunchy lettuce, and aromatic mint and cilantro for an authentic, refreshing meal perfect for lunch or dinner.
Ingredients
Pork Marinade
- 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)
Sauce
- 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
Noodle Salad
- 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)
Instructions
- Prepare the pork: Chill the pork tenderloin in the freezer for 30 minutes to firm it up. Then, slice crosswise into very thin slices about 1/8″ thick and cut each slice in half lengthwise to make thin strips. Place the pork pieces into a wide shallow bowl or large zip-top bag.
- Marinate the pork: In a small bowl, combine sugar, fish sauce, 1 tablespoon of sesame oil, soy sauce, ground black pepper, kosher salt, and minced garlic. Pour this marinade over the pork and fold several times to coat evenly. Cover and refrigerate to marinate for 1 hour.
- Make the sauce: In a small saucepan over medium to medium-high heat, combine water, rice vinegar, fish sauce, sugar, minced garlic, kosher salt, and crushed red pepper. Stir until sugar and salt dissolve. Remove from heat and let cool to room temperature.
- Prepare the noodles: Bring a large saucepan of water to a boil. Add the rice noodles, stir briefly, then turn off the heat. Let the noodles soften according to package instructions. Drain and rinse with cold water in a colander. Shake off excess water and let them sit at room temperature.
- Assemble the salad base: Divide the noodles evenly among four wide shallow bowls or plates. Top each serving with sliced lettuce, julienned carrots, cucumber slices, bean sprouts, cilantro, mint, and lime wedges.
- Cook the pork: Remove the pork from the refrigerator. Heat a large cast iron skillet over medium-high to high heat. Add the remaining 2 tablespoons of sesame oil and swirl to coat the pan. When the oil shimmers, add the pork in a single layer. Let it caramelize without stirring for about 1 minute, then fold and repeat until the pork is cooked through and caramelized, about 5 minutes.
- Serve: Divide the hot cooked pork evenly over the noodle salads. Serve with the sauce on the side for pouring over the salad to taste.
Notes
- Chilling the pork before slicing helps achieve paper-thin slices.
- The marinade enhances the pork’s flavor and tenderness; don’t skip the hour of marinating if possible.
- If rice noodles are not available, very thin vermicelli pasta can be used as a substitute.
- Adjust the crushed red pepper quantity in the sauce according to desired heat level.
- The pork cooks quickly due to thin slicing; watch closely to avoid overcooking.
- Fresh herbs like mint and cilantro are key for authentic flavor but can be reduced if unavailable.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Vietnamese
