Grilled Pork and Noodle Salad

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 200g (7 oz) rice vermicelli noodles 200g (7 oz) rice vermicelli noodles
• 1 cup lettuce, shredded 1 cup lettuce, shredded
• 1 cup bean sprouts 1 cup bean sprouts
• 1/2 cup fresh mint leaves 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 1/4 cup chopped peanuts 1/4 cup chopped peanuts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the marinade: For the marinade:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• For the dressing: For the dressing:
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 3 tablespoons lime juice 3 tablespoons lime juice
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 28g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine the marinade ingredients: fish sauce, soy sauce, honey, minced garlic, and black pepper. Add the sliced pork and marinate for at least 30 minutes, or overnight for more flavor.
2. 2.
   Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Brush the grill with vegetable oil to prevent sticking.
4. 4.
   Grill the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred. Remove from heat and set aside.
5. 5.
   In a small bowl, whisk together the dressing ingredients: fish sauce, lime juice, rice vinegar, honey, minced garlic, and chopped chili.
6. 6.
   Assemble the salad by dividing the cooked rice vermicelli noodles among serving bowls. Top with grilled pork slices, shredded lettuce, bean sprouts, mint leaves, cilantro leaves, and chopped peanuts.
7. 7.
   Drizzle the dressing over the salad and toss gently to combine.
8. 8.
   Serve the Grilled Pork and Noodle Salad immediately and enjoy!

Treat your ingredients with care...

• Pork shoulder — For best results, choose a well-marbled cut of pork shoulder as it will be more tender and flavorful when grilled.
• Rice vermicelli noodles — Make sure to cook the noodles according to the package instructions and rinse with cold water to prevent them from becoming sticky.
• Fish sauce — Use a high-quality fish sauce for the dressing as it is a key ingredient that adds depth of flavor to the dish.
• Fresh herbs — Feel free to adjust the amount of fresh herbs according to your preference. They add a burst of freshness to the salad.

Tips & Tricks

• To add extra flavor to the grilled pork, you can add lemongrass or ginger to the marinade.
• If you prefer a spicier salad, add more chopped chili to the dressing.
• Customize the salad by adding other vegetables such as cucumber or carrot.
• For a vegetarian version, you can substitute the pork with grilled tofu or tempeh.
• To save time, you can prepare the marinade and dressing in advance and store them in the refrigerator.

Serving advice

Serve the Grilled Pork and Noodle Salad as a main course for a light lunch or dinner. It can also be served as a refreshing appetizer or a side dish for a larger Vietnamese feast.

Presentation advice

Present the Grilled Pork and Noodle Salad in individual bowls, showcasing the vibrant colors of the fresh herbs, vegetables, and grilled pork. Garnish with additional chopped peanuts and a lime wedge for an extra touch.