Pork and Rice Noodle Salad
This dish is bursting with fresh flavor from lime and chiles.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
This pork and rice noodle bowl is the kind of dish I make when I’m craving something fresh, colorful, and just a little bit different from our usual rotation. It’s light but satisfying and still firmly falls into the comfort food category. Plus, every bite is layered with texture and zingy goodness.
The pork is marinated in a tangy-sweet mixture of lime juice, fish sauce, and a touch of brown sugar, infusing the meat with incredible flavor before it’s seared and roasted to juicy perfection. Then it’s sliced thin and piled over tender rice noodles along with crisp romaine lettuce, crunchy cucumbers, sweet carrots, and fresh herbs. There’s something so fun about all those vibrant ingredients coming together in one big bowl. This recipe is the perfect use for that pork tenderloin you might have in the fridge, and it just might be one of my favorite pork recipes ever! Serve it with some watermelon sweet tea or vanilla sweet tea to balance all the flavors, and you have a meal the whole family will love.
What is pork and rice noodle salad?
Pork and rice noodle salad is a fresh, Vietnamese-inspired dish made with marinated pork, rice noodles, crisp vegetables, herbs, and a tangy fish sauce–based dressing.
What kind of pork is best for this rice noodle salad?
Pork tenderloin works best because it’s lean, tender, and cooks quickly while staying juicy and flavorful. You could also use pork chops if you have those on hand, though the texture and cooking may be a bit different.
Can you make this pork and rice noodle salad ahead of time?
Partially! You can prep the components ahead, but it’s best to assemble the bowls just before serving to keep the vegetables crisp and the noodles fresh.
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Ingredients
- 1/4 cup fish sauce
- 1/3 cup lime juice (from 2 to 3 limes)
- 2 Tbsp. packed light brown sugar
- 1 Fresno or jalapeño chile, finely chopped
- 1 shallot, finely chopped
- 2 pork tenderloins (1 3/4 to 2 lb. total)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 Tbsp. vegetable oil
- 2 oz. thin rice noodles
- 1 1/2 cups bean sprouts
- 2 small romaine hearts, chopped (about 6 cups)
- 1 English cucumber, halved lengthwise and sliced into half-moons
- 1 1/2 cups matchstick-cut carrots
- 1 cup fresh mint, basil or cilantro leaves
- 1/4 cup salted roasted peanuts, chopped
Directions
- Step 1Make the marinade: Whisk together the fish sauce, lime juice, brown sugar, chile, shallot and 2 tablespoons water in a liquid measuring cup until the sugar is dissolved.
- Step 2Put the pork in a shallow baking dish and drizzle with ⅓ cup of the marinade. Reserve the remaining marinade for dressing. Cover the pork and let marinate 30 minutes and up to 4 hours (refrigerate if marinating longer than 30 minutes).
- Step 3Preheat the oven to 425°F. Remove the pork from the marinade (discard the marinade), pat it dry and sprinkle with the salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, turning as needed, until golden brown on all sides, about 5 minutes. Transfer the skillet to the oven and bake until the pork is cooked through and a thermometer inserted into the center registers 145°F, 15 to 17 minutes.
- Step 4Transfer the pork to a cutting board and tent with foil. Let rest for at least 5 minutes, then thinly slice.
- Step 5Meanwhile, place the rice noodles and bean sprouts in a large bowl. Cover with boiling water and let sit until the noodles are tender, 4 to 5 minutes. Drain and rinse under cold water.
- Step 6To assemble the salads, divide the rice noodles and bean sprouts among serving bowls. Top with the romaine, cucumber and carrots. Add the pork and drizzle with the reserved marinade. Sprinkle with the herbs and peanuts.
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