Vietnamese Noodle Salad

Name: Vietnamese Noodle Salad
Total time: 35 min
Yield: For Two
Cuisine: Vietnamese
Ingredients: 200 g rice vermicelli noodles; 400 g pork, thinly sliced; 2 cups lettuce, shredded; 1 cucumber, julienned; 1 carrot, julienned; 3 tbsp fish sauce; 2 lime, juiced; 2 tbsp sugar; to serve herbs and peanuts

Vietnamese noodle salad, or bun, is a refreshing bowl of cool rice noodles, crisp vegetables, fresh herbs, and grilled pork in a tangy dressing. Every bite is light yet satisfying, with a perfect balance of fresh, savory, and bright. The nuoc cham dressing ties it all together and makes the dish.

Vietnamese Gluten-Free Dairy-Free High-Protein Stovetop Lunch Dinner Salad For Two Pork

⏱ 35 min
📊 easy
🍽 For Two

Ingredients

200 g rice vermicelli noodles
400 g pork, thinly sliced
2 cups lettuce, shredded
1 cucumber, julienned
1 carrot, julienned
3 tbsp fish sauce
2 lime, juiced
2 tbsp sugar
to serve herbs and peanuts

Instructions

Cook the rice vermicelli, then rinse under cold water and drain well.
Make the nuoc cham by whisking the fish sauce, lime juice, sugar, a little water, and minced chili.
Season and grill or pan-fry the pork until caramelized.

Divide the noodles among bowls and top with lettuce, cucumber, and carrot.
Add the sliced pork and a handful of fresh herbs.
Drizzle with nuoc cham, scatter peanuts, and toss before eating.

💡 Chef's tip

Rinse the cooked rice noodles under cold water and drain well; this stops the cooking and keeps the strands separate instead of clumping.

Nuoc cham, the classic dressing of fish sauce, lime, sugar, and chili, is what makes this salad sing, coating the cool noodles with a perfect sweet-sour-salty balance.