Vietnamese-Style Rice Vermicelli Salad with Grilled Pork

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A refreshing Vietnamese noodle salad featuring tender grilled pork, crisp vegetables, and a tangy lime-fish sauce dressing. This Vietnamese-inspired rice and grain recipe (gluten free), ready in about 35 minutes, pairs rice vermicelli noodles, pork shoulder, 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 rice, quinoa, or a quick salad. 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

• 7 oz (200 g) rice vermicelli noodles
• 12 oz (340 g), thinly sliced pork shoulder
• 3, minced garlic cloves
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 2 tsp sugar
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, chopped roasted peanuts
• 2 tbsp vegetable oil
• 1/2 tsp black pepper

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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.