Vietnamese Noodle Salad

Serves 6-12
Prep Time:
Total Time:

Just a moment please...

Print Recipe

A big salad with tons of flavor including rice noodles, carrot slaw, broiled pork loin and a very flavorful dressing.


Pork Tenderloin: (You could leave this out if you wanted, but it's really good.)
1 pound pork tenderloin, trimmed and sliced into 1/8 inch medallions.
1/4 Cup vegetable oil
1/4 Cup fish sauce
2 Tablespoons brown sugar
Salad Dressing:
1/2 Cup fish sauce
1/3 Cup warm water
3 limes, juice only
1/4 Cup sugar
3 bird or Serrano chilis (I used 2 jalapenos)
2 cloves garlic, minced
Salad stuff:
3 large carrots, grated
1 large cucumber, peeled seeds and cut into match sticks
1/2 Cup unsalted peanuts, chopped
1 Chili pepper, again I went with jalapeno, but you could use something else.
8 ounces dried rice noodles, vermicelli style (the smallest kind)
4 Cups red and/or green lettuce, sliced thin
1/2 Cup fresh basil
1/2 Cup fresh cilantro
1/2 Cup fresh mint


1) For dressing, dice peppers and garlic and whisk with other dressing ingredients.  Set aside for later.

2) To prep pork, freeze pork loin for 15 minutes or so and then slice it 1/8 inch thin.  Add medallions to marinade and let sit for at least 30 minutes.

3) Peel carrots and cucumbers and remove seeds from cucumbers.  Run them both through a box grater.  Add peanuts, chili peppers and 1/2 cup of dressing and it marinate.

4) Chop lettuce and herbs and set aside.

5) Cook rice noodles according to package.

6) To cook pork, lay medallions out on a baking sheet lined with foil.  Cook under the broiler on high for 6-10 minutes until the pork is caramelized on the edges and cooked through.  Be careful not to overcook it.

7) Finish salad by layering noodles, then carrot slaw, then lettuce and herbs.  Add pork to the top and pour on dressing, leaving some so people can add it on individually.

8) Before serving, toss salad together to combine ingredients and dressing well.