Viet-Style Crispy Pork Noodle Salad
Fresh, bright rice vermicelli salad topped with crispy ground pork and tossed in a bold fish sauce–lime dressing.
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Servings: 2 servings
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Ingredients
Noodles
- 8 oz Rice vermicelli dried
Crispy Pork
- 8 oz Ground pork
Vegetables
- 1 1/2 cups Lettuce shredded
- 1 cup Cucumber thinly sliced
- 1 cup Carrot julienned
- 1/2 cup Fresh mint Chopped
- 1/2 cup Cilantro Chopped
Dressing
- 2 1/2 tbsp Fish Sauce
- 2 tbsp Lime juice fresh
- 1 1/2 tbsp Sugar
- 2 cloves Garlic finely minced
- Chili Thai (if available), to taste
Instructions
Cook the Noodles
- Bring a pot of water to a boil.
- Add rice vermicelli and cook according to package instructions until just tender.
- Drain and rinse briefly under cool water to stop cooking. Set aside.
Cook the Pork
- Heat a skillet over medium-high heat.
- Add ground pork and spread into an even layer. Let sear undisturbed for 1–2 minutes.
- Break apart and continue cooking until deeply browned and slightly crisp in spots.
Assemble the Salad
- In a large bowl, combine cooked vermicelli, crispy pork, lettuce, cucumber, carrot, mint, and cilantro.
- Mix in fish sauce, lime juice, sugar, garlic, and chill (optional).
- Toss to mix everything together and let sit 3–5 minutes to allow flavors to integrate.
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