Vietnamese Pork Salad

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Vietnamese Pork SaladRecipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Think of this impressive salad as a deconstructed version of a spring roll.

Serves 6 (serving size: about 1 1/2 cups)


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2 ounces uncooked rice vermicelli noodles
12 ounces ground pork
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves


Hands-on: 23 Minutes
Total: 23 Minutes

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

Created date

April 2016

Nutritional Information

Calories 268
Fat 16 g
Satfat 5.1 g
Monofat 7.2 g
Polyfat 2.4 g
Protein 12 g
Carbohydrate 19 g
Fiber 2 g
Cholesterol 41 mg
Iron 1 mg
Sodium 337 mg
Calcium 38 mg
Sugars 8 g
Est. Added Sugars 5 g