Vietnamese-Style Pork Noodle Salad Recipe

This is such a refreshing and delicious salad, I know it’s going to quickly become a favourite. Grab this recipe for a Vietnamese-style Pork Noodle Salad with Nuoc Cham dressing and you’ll never be lost for meal ideas again. 

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• Recipe
• Ingredients
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For my BBG girls who love cold rolls (you might call them rice paper rolls!), this salad is like a deconstructed version, filled with all of the goodness and flavour! If you loved the colour and taste of my Soba Noodle Salad, this recipe has to be next on your list to try. 

Vietnamese-Style Pork Noodle Salad Recipe

The great thing about this salad is you can also swap the pork for something else, such as chicken or tofu, or you could leave it out altogether. 

Prep time: 10 mins + 1 hour marinating time   
Cook time:  10 mins    
Total time:  20 mins + 1 hour marinating time
Serves: 2

Dietary Preferences: Dairy-free, Gluten-free

Ingredients:

• 170g pork loin or loin steak, sliced into 0.5cm thick pieces
• oil spray
• red chilli, sliced, to garnish
• lime wedges, to serve

Marinade:

• 1 garlic clove, crushed
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 2 tsp soy sauce
• 1 tbsp maple syrup
• 2 tsp sesame oil

Nuoc Cham:

• 1 lime, juiced
• 2 tsp fish sauce
• 1 garlic clove, crushed
• ½ red chilli (or Birdseye chilli, if you like a bit of heat), thinly sliced 
• 2 tsp rice wine vinegar
• 1 tbsp warm water
• 2 tsp honey

Noodle Salad:

• 50g vermicelli noodles
• ½ medium carrot, cut into matchsticks
• ½ medium cucumber, cut into matchsticks
• ¼ red onion, finely sliced
• 1 large handful baby spinach leaves
• 1 small handful bean sprouts
• 1 small handful mint leaves
• 1 small handful coriander

Method:

1. To marinate the pork, whisk the garlic, lime juice, fish sauce, soy sauce, maple syrup and sesame oil together in a medium bowl. Add the pork and rub with the marinade, ensuring that the pork is well coated. Cover with plastic film and refrigerate for 1 hour.
    
2. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool.
    
3. To make the Nuoc Cham dressing, whisk all the ingredients together in a small bowl.
    
4. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the pork and cook for 4-6 minutes or until cooked through and lightly browned, stirring frequently. Remove from the heat, transfer to a plate and set aside to rest for 3-5 minutes.
    
5. To make the noodle salad, place the noodles, carrot, cucumber, onion, spinach, bean sprouts, mint and coriander in a mixing bowl, drizzle over 2 tablespoons of the Nuoc Cham dressing and toss gently to combine.
    
6. To serve, divide the noodle salad between two bowls, top with the pork and sliced chilli. Serve with lime wedges and remaining dressing on the side. Enjoy!

Vietnamese noodle salad is such a popular dish and this recipe provides plenty of flavour and it’s really filling too! Hope you enjoy it.