Vietnamese Noodle Salad with Grilled Pork

Vietnamese Noodle Salad with Grilled Pork
Photo by Ben Fink


  • 8 oz. dried rice vermicelli
  • 1/3 to ½ cup roughly chopped or small whole mint leaves
  • 2 tsp. fish sauce
  • 2 Tbs. vegetable oil
  • 2 tsp. soy sauce
  • 12 sprigs fresh cilantro
  • 1-½ cups peeled, seeded, and julienned cucumber
  • + 9 more ingredients
    • 2 large shallots, sliced, or 5 scallions (white parts only), chopped
    • 2 Tbs. chopped roasted peanuts
    • ¼ cup sugar
    • 2 cups fresh, crisp bean sprouts
    • 1-½ lb. pork loin or sirloin, sliced into large pieces about ¼-inch thick
    • Pinch salt
    • 1/3 to ½ cup roughly chopped or small basil or Thai basil leaves
    • 2 cups washed and shredded romaine, red, or green leaf lettuce
    • 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a c...

View full recipe at Fine Cooking


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