BBQ Pork Rice Noodle Salad
There is a lot of food prep in making this Vietnamese rice noodle salad; but it pays off in the end. You will see this on just about every Vietnamese menu, served with various forms of protein. My absolute favorite is char siu bbq roast pork. You can use lemongrass marinated grilled pork or chicken, meatballs, and shrimp as well. I just recently ate this at my favorite Vietnamese restaurant, IPho by Saigon. I ordered their special and almost couldn’t finish it, it was so big. That’s saying something. It was topped with 2 types of pork, chicken, and shrimp. It was so good that I had to learn how to make it. 5 days later...
Servings: 4
Ingredients
- 1 bunch green leaf lettuce chopped
- 8 oz rice vermicelli noodles prepare according to package
- 2 cup bean sprouts
- 1 cucumber seeded, cut into long strips
- 1 cup pickled carrots and daikon
- 1 cup fresh mint
- 2 green onions chopped
- 1/2 cup peanuts crushed
- 1/2 cup cilantro
- 1 1/2 lb bbq pork
Dressing
- 6 tbsp water
- 4 tbsp vinegar
- 4 tbsp sugar
- 1 tbsp fish sauce
- 3 garlic cloves thinly sliced
- 2 thai chilies thinly sliced
Instructions
- Mix all of the sauce ingredients together in a small pot. Bring to a simmer. Make sure all of the sugar is dissolved. Take off the heat and let cool.
- Assembly: Place a good handful of the leaf lettuce in the bottom of a bowl. Place about 1 cup of the rice noodles on top of the lettuce. Then arrange the ingredients around the perimeter of the bowl, with the peanuts in the middle. Pour the dressing over the top. This recipe makes 4 large servings.
