Vietnamese Grilled Pork Rice Noodle Salad

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A bright, build-your-own bowl featuring caramelized lemongrass-marinated pork served over cool rice vermicelli with crisp vegetables, fresh herbs, and a tangy-sweet fish sauce dressing. Every bite balances smoky, salty, sweet, and fresh herbaceous notes for a true taste of Saigon street food.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 14 gSugar
• 38 gProtein
• 1450 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the marinated pork

• 1.5 lb pork shoulder, sliced 1/4 inch thick
• 3 stalks lemongrass, outer layers removed, finely minced
• 4 cloves garlic, minced
• 2 shallots, minced
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 3 tbsp palm sugar or brown sugar
• 1 tbsp vegetable oil
• 1 tsp freshly ground black pepper

For the nuoc cham dressing

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tbsp palm sugar or granulated sugar
• 4 tbsp warm water
• 2 cloves garlic, finely minced
• 1 Thai red chili, thinly sliced

For the noodle bowls

• 14 oz dried rice vermicelli
• 2 cups shredded green leaf lettuce
• 1 English cucumber, julienned
• 1 large carrot, julienned
• 1 cup fresh bean sprouts
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves
• 1/3 cup roasted peanuts, coarsely chopped
• 2 tbsp fried shallots

Directions

1. In a large bowl, combine lemongrass, garlic, shallots, fish sauce, soy sauce, palm sugar, oil, and pepper. Add the sliced pork and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
2. While the pork marinates, whisk together all nuoc cham ingredients in a small bowl until the sugar dissolves. Taste and adjust so the dressing is bold, salty, sour, and lightly sweet. Set aside.
3. Bring a pot of water to a boil, add the rice vermicelli, and cook according to package directions (usually 3 to 5 minutes). Drain, rinse under cold water to stop the cooking, and toss with a few drops of oil to prevent sticking.
4. Prep all the vegetables and herbs as listed, arranging them in small bowls or on a platter so each person can build their own bowl. Rinse the bean sprouts under cool water and drain well.
5. Heat a grill, grill pan, or cast-iron skillet over medium-high heat until very hot. Cook the pork in batches without crowding, 3 to 4 minutes per side, until nicely charred at the edges and cooked through. Let rest 2 minutes, then slice against the grain into bite-size pieces.
6. Divide the rice vermicelli among 4 bowls. Arrange lettuce, cucumber, carrot, bean sprouts, and fresh herbs around the noodles, then pile the sliced grilled pork on top.
7. Garnish each bowl with chopped peanuts and fried shallots. Serve immediately with the nuoc cham dressing on the side, passing extra lime wedges if desired.

Cook’s Notes

• Marinate the pork overnight if time allows; the lemongrass and sugar penetrate deeper for more pronounced flavor and better caramelization on the grill.
• Use pork shoulder with some fat marbling for juicy results; pork loin works but can dry out quickly so watch the cook time closely.
• A screaming-hot grill or cast-iron pan is essential for getting those signature charred edges without overcooking the thin slices.
• Taste the nuoc cham before serving and rebalance as needed; Vietnamese dressings should hit the tongue with salty-sour first, then sweetness.
• Prep all toppings in advance so the bowls come together in minutes once the pork comes off the grill.

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