Grilled Pork Rice Noodle Salad Recipe

This grilled pork rice noodle salad, courtesy of celebrated chef Kimmy Tang at Beverly Hills French-Vietnamese restaurant 9021PHO, is a simple but exotic dish with tons of flavor. The dressing is great for any salad that could use a bright Asian twist, so make extra and keep it in the fridge for a week in case for salads, marinades, noodles or even a light dipping sauce.

Grilled Pork Rice Noodle Salad Recipe
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  • 1 1/2 pounds pork butt
  • 1/4 cup lemongrass
  • 1/4 cup sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon black pepper
  • 2 cloves garlic
  • 1 shallot
  • 3 teaspoons sesame oil
  • 6 tablespoons water
  • 2 tablespoons sugar
  • 2 tablespoons fresh lime or lemon juice
  • 2 tablespoons fish sauce
  • 1 clove garlic
  • bird's eye or Thai chiles
  • 1 package rice vermicelli (small or medium thickness)
  • fresh herbs: mint
  • cucumber
  • lettuce
  • carrots and daikons
  • roasted peanuts
  • scallion oil (2 tablespoons of chopped scallions mixed with 2 tablespoons of hot olive oil)
  1. Mix all marinade ingredients together until sugar dissolves.
  2. Marinate the meat for at least 1 hour, or overnight for better results.
  3. Combine water and sugar in a bowl.
  4. Add lime or lemon juice in increments until you like how it tastes.
  5. Add fish sauce in increments until you like how it tastes.
  6. Top with garlic and chiles.
  7. Place vermicelli in boiling water for about 6-8 minutes, stirring regularly so it won't stick to the bottom of the pot.
  8. To check for doneness, take a strand and taste. It should still be slightly firm but break apart easily.
  9. Drain and flush with cold water to stop the cooking process. Set aside.
  10. Bake the pork for 10-15 minutes or until almost done. Finish cooking by broiling in the oven until a nice golden brown develops.
  11. In a large bowl, combine vermicelli with fresh herbs, cucumbers and lettuce.
  12. Place grilled pork over it and garnish with crushed peanuts, scallion oil, pickled carrots and daikon.
  13. Dress with Vietnamese dressing.
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