Serves 4
30 min
Vietnamese Noodle Salad
Recipe GLPR1c29ca30a2f95f
A light and vibrant Vietnamese salad featuring tender rice noodles tossed with seasoned ground pork, crisp romaine lettuce, and fresh herbs. The dish is dressed with a tangy fish sauce-based vinaigrette that brings all the flavors together. Topped with roasted peanuts and aromatic mint, cilantro, and basil, this main course is both refreshing and satisfying.
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Ingredients
8 oz thin rice noodles
3 tbsp fish sauce
2 tbsp sugar
2 tbsp white vinegar
1 tbsp vegetable oil
1 lb ground pork
1 jalapeño chile, finely chopped
1 romaine heart, sliced
¼ c fresh mint, cilantro, and basil, chopped
¼ c roasted peanuts, chopped
3 garlic cloves, crushed
Directions
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but not mushy, usually 4–6 minutes. Drain and rinse with cold water to stop cooking, then set aside.
In a small bowl, whisk together the fish sauce, sugar, white vinegar, and 2 tablespoons of warm water until the sugar dissolves completely. Set the dressing aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the crushed garlic and chopped jalapeño, stirring for about 30 seconds until fragrant.
Add the ground pork to the skillet, breaking it up with a spoon as it cooks. Cook for 8–10 minutes, stirring occasionally, until the pork is cooked through and no pink remains (internal temperature of 160F). Drain any excess fat if needed.
In a large serving bowl, combine the cooked rice noodles, sliced romaine lettuce, and cooked pork mixture. Pour the fish sauce dressing over the salad and toss gently until everything is well combined.
Divide the salad among four bowls or plates. Top each serving with a generous sprinkle of the chopped peanuts and fresh herbs (mint, cilantro, and basil). Serve immediately while warm.
