Pork Vermicelli Noodle Salad Recipe

Marinate Pork

Pat pork slices dry. In a bowl combine 2 tbs light soy sauce, 1 tbs fish sauce, 1 tsp sugar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Add pork, toss to coat, cover, and refrigerate for at least 20 minutes (up to 2 hours) to absorb flavors.

Cook Pork

Heat 1 tbs neutral oil in a large skillet over medium-high heat until shimmering. Add marinated pork in a single layer (work in batches if necessary). Cook 2–4 minutes per side until caramelized and cooked through (internal temp ~145°F/63°C for loin). Remove pork to a cutting board and let rest 5 minutes, then thinly slice or shred into bite-sized pieces.

Prepare Vermicelli

Place 8 oz rice vermicelli in a large bowl. Pour boiling water over noodles to fully submerge and soak for 4–6 minutes (or follow package instructions) until tender but still slightly firm. Drain in a colander and rinse under cold water to stop cooking. Toss gently with a drizzle (about 1 tsp) of neutral oil to prevent sticking and set aside.

Prep Vegetables and Herbs

While noodles soak, prepare vegetables: shred 1 cup carrots, thinly slice 1 cup cucumber and 1/2 cup red bell pepper, rinse 1 cup bean sprouts, thinly slice 3 green onions, chop 1/4 cup cilantro and tear 1/4 cup mint. Place prepared vegetables and herbs in a large mixing bowl suitable for tossing the salad.

Make Dressing

In a small bowl dissolve 2 tsp sugar into 1/4 cup warm water. Add 3 tbs fresh lime juice, 2 tbs fish sauce, 1 tsp rice vinegar (optional), 1 finely minced garlic clove, and thinly sliced chili (adjust heat to preference). Taste and adjust: more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. The dressing should be bright, tangy, and slightly salty.

Add drained vermicelli to the bowl with prepared vegetables and herbs. Pour about three-quarters of the dressing over noodles and vegetables (reserve some for serving). Toss gently but thoroughly to combine, ensuring noodles and vegetables are evenly coated.

Add the sliced cooked pork on top of the tossed vermicelli mixture and gently fold through to distribute. Taste and add more dressing if desired.

Transfer salad to a serving platter or individual bowls. Sprinkle 1/4 cup chopped roasted peanuts over the top and garnish with additional mint and cilantro leaves and sliced green onions. Serve with lime wedges and the reserved dressing on the side.