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Vietnamese Barbecue Pork and Noodle Salad

Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on time 20 mins
Total time 1 hr, 35 mins

Serves 4 (serving size: 1 salad)

Sambal oelek is a condiment you'll be happy to have on hand. Made by grinding together chiles, vinegar or lime, a touch of sugar, and salt, it's great in marinades and salad dressings, or it can add heat and complexity to a fruity mango salsa.


  • 5 teaspoons dark sesame oil, divided
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
  • 1 tablespoon brown sugar
  • 6 garlic cloves, chopped
  • 1 large shallot, chopped
  • 1 (12-ounce) pork tenderloin
  • Cooking spray
  • 6 ounces uncooked rice vermicelli
  • 1 tablespoon fresh lime juice
  • 2 cups sliced romaine lettuce
  • 1 cup thinly sliced cucumber
  • 1/2 cup julienne-cut carrot
  • 2 tablespoons chopped dry-roasted, unsalted peanuts
  • 4 lime wedges

Nutrition Information

  • calories 373
  • fat 10.1 g
  • satfat 1.8 g
  • monofat 4.1 g
  • polyfat 3.5 g
  • protein 21 g
  • carbohydrate 51 g
  • fiber 2 g
  • cholesterol 55 mg
  • iron 3 mg
  • sodium 455 mg
  • calcium 53 mg

How to Make It

  1. Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth. Place pork in a large zip-top plastic bag. Set aside 1/4 cup marinade; add remaining marinade to bag, and seal. Marinate pork in refrigerator 1 hour, turning after 30 minutes.

  2. Preheat oven to 450°.

  3. Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a ther­mometer inserted in thickest portion registers 140°. Let pork stand 10 minutes; thinly slice.

  4. Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil and lime juice. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot. Drizzle each serving with 1 tablespoon reserved marinade. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit