Vietnamese-Style Rice Vermicelli Salad with Grilled Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing Vietnamese noodle salad featuring tender grilled pork, crisp vegetables, and a tangy lime-fish sauce dressing. This vietnamese-inspired rice & grains (gluten free) ready in about 35 minutes pairs (200 g) rice vermicelli noodles, (340 g), thinly sliced pork shoulder, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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.

Prep: 25 min Cook: 10 min Serves 3 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 7 oz rice vermicelli noodles in warm water for 10 minutes until softened, then drain and set aside.
  2. Step 2: In a bowl, combine 12 oz thinly sliced pork shoulder with 2 tbsp vegetable oil, 3 minced garlic cloves, 1/2 tsp black pepper, and 1 tbsp fish sauce; marinate for 20 minutes.
  3. Step 3: Heat a grill pan over medium-high heat and cook the marinated pork slices for 3-4 minutes per side until nicely charred and cooked through.
  4. Step 4: In a small bowl, whisk together 2 tbsp fish sauce, 3 tbsp fresh lime juice, and 2 tsp sugar until the sugar dissolves to make the dressing.
  5. Step 5: Toss the drained rice noodles with 1 medium julienned carrot, 1 medium julienned cucumber, and half of the chopped mint and cilantro.
  6. Step 6: Divide the noodle salad onto plates, top with the grilled pork slices, drizzle with the lime-fish sauce dressing, and garnish with the remaining mint, cilantro, and 1/4 cup chopped roasted peanuts before serving.

Frequently asked questions

How long does Vietnamese-Style Rice Vermicelli Salad with Grilled Pork take to make?

Total time is about 35 minutes (25 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-Style Rice 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 minced garlic cloves from drying out.

Can I substitute ingredients in Vietnamese-Style Rice 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 Vietnamese-Style Rice 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.

Is Vietnamese-Style Rice Vermicelli Salad with Grilled Pork gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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