Vietnamese Noodle Salad with Pork

This Vietnamese noodle salad with pork meets all expectations regarding a refreshing and flavorsome meal. Bursting with herbs, fresh veggies, a tangy lime-based dressing and marinated tender pork, this dish is a symphony of textures and tastes.

Known in Vietnam as Bun Ga Nuong, this dish offers versatility to suit various dietary preferences, including adding chicken, or tofu for a plant-based version. Perfect for a healthy lunch or dinner, or as a standout dish at your next gathering, this salad is sure to impress with its balance of fresh flavors and visual appeal.

Ingredients for Vietnamese Noodle Salad with Pork

Pork and Marinade:

• Jalapeno pepper: Jalapeno adds a spicy kick that contrasts with the fresh elements of the salad. Bell peppers can substitute for less heat, though they won’t contribute the same spice.
• Lime juice: Lime juice provides acidity, brightening up the flavors of both the pork and the salad. Lemon juice can be a good alternative, offering a similar acidic profile.
• Fish sauce or soy sauce: Fish sauce brings depth with its umami qualities. A light soy sauce can substitute for fish sauce in a pinch, and tamari is a great gluten-free replacement for soy sauce.
• Brown sugar: Brown sugar balances the acidity and heat with sweetness. Swap in honey or maple syrup if needed, adding a different sweetness with more depth.
• Pork tenderloins: This is the protein base. Chicken or beef strips could be alternatives without losing the dish’s essence.
• Vermicelli-style thin rice noodles: These noodles offer a light, smooth texture that absorbs the flavors. If rice noodles are not available, buckwheat udon noodles or angel hair pasta can be alternatives.

Dressing:

• Lime juice: Lime juice adds to the freshness of the dressing. As with the marinade, lemon juice is a good alternative.
• Fish sauce or soy sauce: Fish sauce brings the saltiness and depth. Again, tamari or a light soy sauce will serve well here in a pinch.
• Brown sugar: Brown sugar sweetens the dressing lightly. 

Salad:

• Lettuce: Shredded lettuce provides a crisp base that complements the tender textures of the pork and noodles. Mixed greens or spinach can be used as an alternative for a nutrition boost or a different texture.
• Plum tomatoes: Sliced plum tomatoes introduce a slight sweetness and juiciness. Cherry tomatoes can be a suitable substitute, offering flavor in every bite.
• Cucumber: Julienned cucumber adds crunch and freshness. Zucchini can replace cucumber, maintaining the textural element with a slightly different flavor profile.
• Carrots: Julienned carrots bring color and a sweet crunch. Bell peppers, thinly sliced, can substitute for carrots, providing sweetness and a bit of crunch.
• Fresh cilantro: A key herb in this recipe, cilantro introduces an aromatic layer. Parsley can be used if cilantro’s distinctive taste is not preferred, though it will change the flavor profile.
• Fresh mint leaves: Mint adds a refreshing, cool flavor essential to the dish. Basil leaves can offer a different but complementary freshness if mint is unavailable.

Directions

Step 1: Marinate the pork

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In a large shallow dish, combine the jalapeno, lime juice, fish sauce and brown sugar. Add the pork slices, ensuring they’re well coated. Cover and refrigerate for at least three hours, or ideally overnight.

Editor’s Tip: Wearing gloves is highly recommended when handling spicy peppers. This protects your skin from irritation and prevents accidental contact with your eyes or face, which can be painful.

Step 2: Grill the pork

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Drain the pork, discarding the marinade. On a lightly oiled grill rack, grill the pork, covered, over medium heat for one to two minutes on each side, ensuring it’s cooked evenly (a thermometer should read 145°F). Look for a beautiful char as a sign of good flavor development.

Step 2: Prepare the rice noodles

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Prepare the vermicelli noodles according to the packet directions. Once they’re done, rinse them in cold water and drain well. This ensures they don’t stick together and are cooled down for the salad.

Step 4: Make the dressing and assemble

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In a small bowl, whisk together the dressing ingredients. Divide the rice noodles among your serving bowls, and layer the vegetables, pork and herbs on top. Drizzle with the dressing and toss to combine. 

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Recipe Variations

• Add chicken: Marinate and grill chicken thighs instead of the pork for a poultry twist.
• Go plant-based with tofu: For a vegetarian option, swap the pork with tofu. Remember to press and marinate extra-firm tofu before grilling.
• Dress up your marinade: For some added depth of flavor, add a couple of cloves of garlic, or if you’re looking to turn up the heat, add additional peppers. 
• Swap your toppings: Top your salad with toasted peanuts, or switch your dressing to a rice vinegar-based dressing. 

How to Store Vietnamese Noodle Salad with Pork

You can store leftover Vietnamese cold noodle salad in an airtight container in the refrigerator for up to two days. However, the freshness of the herbs and vegetables may diminish, so the dish is best consumed fresh.

Can you make Vietnamese noodle salad with pork ahead of time?

Yes, you can make the components of this Vietnamese rice noodle salad in advance. Store the grilled pork and dressing separately in the fridge and assemble before serving. The fresh, crisp nature of the salad is best enjoyed when freshly assembled.

Vietnamese Noodle Salad with Pork Tips

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Are vermicelli noodles served cold?

Vermicelli noodles are often served cold in dishes like refreshing salads. They are cooled down after cooking to maintain a light texture that pairs well with raw vegetables and herbs.

What are Vietnamese noodles made out of?

Vietnamese noodles vary in composition. Most commonly made from rice flour, they also come in varieties based on ingredients like wheat and mung beans, each offering a unique texture and flavor profile suited to specific dishes.

Is Vietnamese vermicelli served hot or cold?

Vietnamese vermicelli is versatile and is enjoyed hot or cold, depending on the recipe. For instance, room-temperature vermicelli is a base in salads, while hot vermicelli is often used in soup-based dishes.