Pork
Lemongrass Pork Rice-Noodle Salad
Thin strips of seared lemongrass pork sit over rice noodles, crisp cucumber, carrot, and mint with a bright lime-and-fish-sauce dressing.
Inspired by Vietnamese-inspired noodle salads
Prep
25 min
Cook
15 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 13 ingredients
- • 1 pound pork tenderloin, sliced across the grain into thin strips
- • 2 tablespoons minced tender inner lemongrass
- • 2 garlic cloves, minced
- • 2 tablespoons fish sauce, divided
- • 1 tablespoon brown sugar, divided
- • 1 tablespoon neutral oil
- • 8 ounces dry rice vermicelli
- • 1 cucumber, cut into matchsticks
- • 2 carrots, shredded
- • 1/2 cup fresh mint leaves
- • 1/4 cup lime juice
- • 1/4 cup water
- • 2 tablespoons chopped roasted peanuts
View ingredient-by-ingredient match
- 1 pound pork tenderloin, sliced across the grain into thin stripsMissing
- 2 tablespoons minced tender inner lemongrassMissing
- 2 garlic cloves, mincedMissing
- 2 tablespoons fish sauce, dividedMissing
- 1 tablespoon brown sugar, dividedMissing
- 1 tablespoon neutral oilMissing
- 8 ounces dry rice vermicelliMissing
- 1 cucumber, cut into matchsticksMissing
- 2 carrots, shreddedMissing
- 1/2 cup fresh mint leavesMissing
- 1/4 cup lime juiceMissing
- 1/4 cup waterMissing
- 2 tablespoons chopped roasted peanutsMissing
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Method
Recipe notes
Use the pale tender core of lemongrass, not the woody outer leaves; mince it very finely so it is pleasant in the finished pork. This noodle salad is fresh and herb-led, distinct from a stir-fried noodle dish. The dressing is intentionally thin, not a creamy sauce.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked pork within two hours and use within 3 days. Store noodles, crisp vegetables, herbs, and dressing separately; reheat pork to 165 F before adding it to a fresh bowl.
Make-ahead tips
Mix dressing and cut cucumber and carrots up to one day ahead. Keep mint whole until assembly, and cook the pork shortly before serving for the best browned texture.
What to serve with it
- - Fresh fruit slices
- - Steamed edamame
- - A small cup of vegetable broth
Equipment needed
- - Wide frying pan
- - Large noodle pot and colander
- - Cutting board and mixing bowls
Difficulty explained
Several simple parts are prepared separately; thin even pork strips and well-drained noodles are the main keys to a balanced bowl.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Granulated sugar plus molasses
For each cup, mix 1 cup granulated sugar with 1 tablespoon molasses.
Vegan fish-sauce alternative
Use the same amount of a mushroom- or seaweed-based vegan fish-sauce alternative.
Lemon juice
Use lemon juice in the same amount when lime is unavailable.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Woody lemongrass rings remain tough after searing; only mince the soft pale inner portion.
- Overcrowding the pork makes it steam and lose the browned surface that contrasts with the cool noodles.
- Leaving wet noodles in a closed container creates clumps and dilutes the dressing at assembly.
Nutrition Context
- Pork contributes protein, rice noodles provide carbohydrate, and the raw vegetables add crunch without extra cooking fat.
- The approximate per-bowl estimate includes dressing and half a tablespoon peanuts; fish-sauce sodium varies considerably by brand.
FAQ
Is this served hot or cold?
The noodles and vegetables are cool, while the pork can be freshly cooked and warm. Assemble just before eating.
Can I use a thicker rice noodle?
Yes. Cook it according to its own package and use the same dry weight; the salad will have a chewier texture.
Can the fish sauce be omitted?
A personally suitable soy sauce can replace it for a different flavor. Soy sauce may contain wheat; check labels.
How thin should the pork be?
Aim for strips roughly one-quarter inch thick so they sear quickly and are easy to eat with the noodles.
Why add water to the dressing?
It softens the intensity of the lime and fish sauce and helps the dressing spread through the noodle bowl.
What sides pair best with this dish?
Good pairings include Fresh fruit slices; Steamed edamame; A small cup of vegetable broth. Choose one or two based on how substantial you want the meal to be.