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A close-up shot of the components for a Vietnamese vermicelli noodle salad, including fresh herbs, cooked pork, and noodles ready for assembly.

Vietnamese Noodle Salad (Easy & Authentic Recipe)

Discover how to make a vibrant and authentic Vietnamese Noodle Salad at home. This easy recipe features rice vermicelli, savory lemongrass pork, and a classic Nuoc Cham dressing for a fresh, healthy meal.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Vietnamese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Nuoc Cham Dressing
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/4 cup fish sauce
  • 1/4 cup lime juice freshly squeezed
  • 2 tbsp rice vinegar
  • 2 cloves garlic finely minced
  • 1 bird's eye chili finely minced, or to taste
For the Lemongrass Pork
  • 1.5 lbs pork shoulder thinly sliced
  • 2 stalks lemongrass tough outer layers removed, finely minced
  • 2 shallots minced
  • 3 cloves garlic minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
For Salad Assembly
  • 14 oz rice vermicelli noodles
  • 1 head romaine lettuce chopped
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro chopped
  • 1 cup pickled carrots and daikon
  • 1 cucumber julienned
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts for garnish

Equipment

  • 1 Grill or Skillet
  • 1 Large pot
  • 3 Mixing bowls

Method
 

  1. Make the Nuoc Cham Dressing: In a small bowl, dissolve the sugar in warm water. Then, stir in the fish sauce, lime juice, rice vinegar, minced garlic, and chili. Set aside to allow flavors to meld.
  2. Marinate the Pork: In a medium bowl, combine the minced lemongrass, shallots, garlic, fish sauce, soy sauce, and brown sugar. Add the sliced pork and mix until fully coated. Let it marinate for at least 30 minutes.
  3. Cook the Pork: Grill the marinated pork over medium-high heat for 2-3 minutes per side, until cooked through and slightly charred. Alternatively, pan-sear in a hot skillet. Let it rest briefly.
  4. Cook the Noodles: Boil the rice vermicelli noodles according to package directions. Drain immediately and rinse under cold running water to stop the cooking and prevent sticking.
  5. Assemble the Salad: Divide the cooled noodles among four bowls. Top with lettuce, fresh herbs, pickled vegetables, cucumber, and bean sprouts. Arrange the cooked pork over the top. Drizzle generously with the Nuoc Cham dressing and garnish with crushed peanuts before serving.

Notes

For the best flavor, marinate the pork for at least an hour, or up to four hours.
Adjust the chili in the dressing to your personal preference for spice.
All components can be prepped in advance and stored separately in the fridge for easy assembly.