Vietnamese-Inspired Rice Noodle Salad with Grilled Pork
A lively salad combining tender grilled pork with fresh herbs and rice noodles, dressed in a tangy fish sauce vinaigrette. This vietnamese-inspired pork ready in about 25 minutes pairs rice vermicelli noodles, thinly sliced pork tenderloin, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 6 oz rice vermicelli noodles
- 1 lb, thinly sliced pork tenderloin
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp brown sugar
- 2, minced garlic cloves
- 1 small, thinly sliced red chili
- 1 medium, julienned carrot
- 1 medium, julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup, crushed peanuts
- 2 tbsp vegetable oil
Instructions
- Step 1: Cook 6 oz rice vermicelli noodles according to package instructions until tender, about 4 minutes. Drain and rinse under cold water to stop cooking.
- Step 2: In a small bowl, whisk 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 small thinly sliced red chili until sugar dissolves.
- Step 3: Heat 2 tbsp vegetable oil in a grill pan over medium-high heat. Add 1 lb thinly sliced pork tenderloin and cook for 3-4 minutes per side until cooked through and slightly charred.
- Step 4: In a large bowl, combine the cooked noodles, grilled pork slices, 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves.
- Step 5: Pour the dressing over the salad and toss gently to combine. Sprinkle 1/4 cup crushed peanuts on top before serving.
Frequently asked questions
How long does Vietnamese-Inspired Rice Noodle Salad with Grilled Pork take to make?
Total time is about 25 minutes (15 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 Vietnamese-Inspired Rice Noodle 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 Vietnamese-Inspired Rice Noodle 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 Vietnamese-Inspired Rice Noodle Salad with Grilled Pork for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vietnamese-Inspired Rice Noodle Salad with Grilled Pork?
Vietnamese pork 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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