If you like Vietnamese food and rice noodle bowls, this is for you! The taste is spot on "bun" as at our favorite Vietnamese restaurant. The prep is a little time-consuming, but well worth it.
Vietnamese Noodle Salad with Grilled Pork
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- 8 ounce(s) driied rice vermicelli (for noodles)
- 1/4 cup(s) sugar
- 2 large shallots or 5 scallions (white parts only) sliced // chopped
- 2 teaspoon(s) fish sauce
- 2 teaspoon(s) soy sauce
- pinch salt
- 2 tablespoon(s) vegetable oil
- 1 1/2 pound(s) pork loin or sirloin sliced into large pieces about 1/4 inch. thick
- 2 cup(s) washed and shredded romaine, red, or green leaf lettuce (garnish)
- 2 cup(s) fresh, crisp bean sprouts (garnish)
- 1 1/2 cup(s) peeled, seeded, and julienned cucumber
- 1/3 to 1/2 cup(s) roughly chopped or small whole mint leaves
- 1/3 to 1/2 cup(s) roughly chopped or small basil or Thai basil leaves
- 2 tablespoon(s) chopped roasted peanuts
- 12 sprig(s) fresh cilantro
- 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)
- Cook the noodles:
- Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
- Marinate and cook the pork:
- Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gar grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
- Assemble the salads:
- Divide the lettuce, bean sprouts, cucumber, mint, and basil amount four large soup or pasta bowls. Fluff the noodles with your fingers and divide them amound the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle each 3 tbsp. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
This recipe is a personal recipe added by JenGor and has not been tested or endorsed by MyRecipes.
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Vietnamese Noodle Salad with Grilled Pork Recipe at a Glance
- COURSE: Main Dishes