Vietnamese Noodle Salad

Photo: Stephen Devries; Styling: Linda Hirst  

Refreshing with a healthy dose of spice, Vietnamese Noodle Salad makes a great meal for a crowd.

Yield: Makes 4 servings
Recipe from Coastal Living

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Recipe Time

Cook Time:
Prep Time:
Marinate: 1 Hour


  • 3 tablespoons light brown sugar
  • 1 tablespoon soy sauce
  • 4 tablespoons fish sauce, divided
  • 1 pound pork loin or pork tenderloin, sliced 1/8 inch thick
  • 1 tablespoon chili-garlic sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sugar
  • 1/2 cup hot water
  • 1/2 (8.8-ounce) package thin rice noodles
  • 1 tablespoon vegetable oil
  • 1 (10-ounce) package salad greens
  • 1 cucumber, sliced
  • 1/2 cup shredded carrots
  • 1/4 cup small or coarsely chopped fresh basil leaves
  • 2 tablespoons small fresh mint leaves
  • 3 tablespoons fresh cilantro leaves
  • Garnish: fresh cilantro sprigs


  1. 1. Combine brown sugar, soy sauce, and 1 tablespoon fish sauce in a large zip-top plastic storage bag. Add pork, turning to coat; seal and chill 1 hour or overnight.
  2. 2. Combine chili-garlic sauce, lime juice, sugar, and remaining 3 tablespoons fish sauce in a medium bowl. Add hot water, stirring until sugar dissolves. Set aside.
  3. 3. Cook rice noodles according to package directions; drain. Toss noodles in chili-garlic sauce mixture.
  4. 4. Remove pork from marinade, discarding marinade. Heat oil in a large nonstick skillet over medium-high heat. Cook pork, in batches if necessary, 2 minutes on each side or until inside is done and edges are slightly crispy.
  5. 5. Combine salad greens, cucumber, and next 4 ingredients on a serving platter. Top with noodle mixture and pork. Garnish, if desired.
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