Cold Vietnamese Vermicelli Salad with Grilled Pork
Refreshing rice vermicelli salad topped with fragrant lemongrass grilled pork and crunchy vegetables. This vietnamese-inspired salads ready in about 30 minutes pairs rice vermicelli noodles, thinly sliced pork shoulder, finely minced lemongrass stalks into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 400 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g rice vermicelli noodles
- 300g, thinly sliced pork shoulder
- 2, finely minced lemongrass stalks
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 3 cloves, minced garlic cloves
- 1 medium, julienned carrot
- 1 small, julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 tbsp chopped roasted peanuts
- 1 tbsp vegetable oil
Instructions
- Step 1: Soak 200g rice vermicelli noodles in hot water for 5-7 minutes until tender, then drain and rinse under cold water to stop cooking. Set aside.
- Step 2: In a bowl, combine 300g thinly sliced pork shoulder, 2 minced lemongrass stalks, 1 tbsp vegetable oil, 1 minced garlic clove, and a pinch of salt. Marinate for 15 minutes.
- Step 3: Heat a grill pan over medium-high heat and cook the pork slices for 3-4 minutes per side until nicely charred and cooked through.
- Step 4: In a small bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 2 minced garlic cloves, and 1 tbsp brown sugar until sugar dissolves to make the dressing.
- Step 5: In a large bowl, toss the drained noodles with julienned 1 medium carrot, 1 small cucumber, fresh mint leaves, and fresh cilantro.
- Step 6: Arrange the grilled pork on top of the salad, drizzle with the dressing, and sprinkle 2 tbsp chopped roasted peanuts before serving chilled or at room temperature.
Frequently asked questions
How long does Cold Vietnamese Vermicelli Salad with Grilled Pork take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Vietnamese Vermicelli Salad with Grilled Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vermicelli noodles from drying out.
Can I substitute ingredients in Cold Vietnamese Vermicelli Salad with Grilled Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Vietnamese Vermicelli Salad with Grilled Pork for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold Vietnamese Vermicelli Salad with Grilled Pork?
Vietnamese salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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