Cold Vietnamese Vermicelli Salad with Grilled Pork

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Refreshing rice vermicelli salad topped with fragrant lemongrass grilled pork and crunchy vegetables. This Vietnamese-inspired salad recipe, ready in about 30 minutes, pairs rice vermicelli noodles, pork shoulder, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: In a large bowl, toss the drained noodles with julienned 1 medium carrot, 1 small cucumber, fresh mint leaves, and fresh cilantro.
6. 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.