Lemongrass Grilled Pork Salad Recipe

Name: Lemongrass Grilled Pork Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pork and marinade; 1.5 pounds pork tenderloin, sliced into bite sized 1/4 inch slices; 6 sprigs lemongrass, white parts only, sliced thin; 1 tablespoon light brown sugar; 1 tablespoon Chili Garlic Sauce; 1 tablespoon sesame oil; 2 tablespoons chinese vinegar; .25 cups soy sauce; .25 cups fish sauce; 1 tablespoon minced garlic; .5 pieces small red onion,sliced; .5 cups chopped thai basil; .5 cups chopped cilantro; 1 lemon,juice and zest; .5 teaspoons salt; .5 teaspoons fresh ground pepper; For the Salad and garnish; 1 pound rice stick (thin rice noodles); 2 cups sliced green onion; 2 cups bean sprouts; 2 cups cilantro, roughly chopped; 2 cups thai basil,torn; 4 limes, quartered; 2 jalapeno pepper, thinly sliced; .5-1 cups rice wine vinegar; 1 tablespoon toasted sesame seeds; 1.5 tablespoons sesame oil; salt and pepper to taste; Garnish:spring roll fish sauce, chili garlic sauce and Sriracha sauce

Servings: persons

pork and marinade
1.5 pounds pork tenderloin, sliced into bite sized 1/4 inch slices
6 sprigs lemongrass, white parts only, sliced thin
1 tablespoon light brown sugar
1 tablespoon Chili Garlic Sauce
1 tablespoon sesame oil
2 tablespoons chinese vinegar
.25 cups soy sauce
.25 cups fish sauce
1 tablespoon minced garlic
.5 pieces small red onion,sliced
.5 cups chopped thai basil
.5 cups chopped cilantro
1 lemon,juice and zest
.5 teaspoons salt
.5 teaspoons fresh ground pepper
For the Salad and garnish
1 pound rice stick (thin rice noodles)
2 cups sliced green onion
2 cups bean sprouts
2 cups cilantro, roughly chopped
2 cups thai basil,torn
4 limes, quartered
2 jalapeno pepper, thinly sliced
.5-1 cups rice wine vinegar
1 tablespoon toasted sesame seeds
1.5 tablespoons sesame oil
salt and pepper to taste
Garnish:spring roll fish sauce, chili garlic sauce and Sriracha sauce

1
Combine marinade ingredients with pork in large resealable bag, mix, place in bowl and refrigerate at least one hour.
2
Add rice stick to large pot of salted, boiling water for 5-7 minutes. Strain and place in large bowl. Add rice wine vinegar, sesame oil and sesame seeds. Reserve.
3
Preheat grill to medium high. Brush grate and wipe on vegetable oil. Remove pork from marinade and pat dry. Grill pork so that outside chars and inside remains moist, about 1-3 minutes per side, depending on grill. Remove to warm plate, loosely cover with foil and reserve.
4
Assemble: divide noodles into 4 large bowls. Add bean sprouts, green onions, cilantro, basil, jalapeno slices and lime quarters equally. Gently toss adding additional rice wine vinegar as necessary. Salt and pepper to taste. Add equal portions of pork slices to each salad. Have bowls of fish sauce, chili garlic sauce and sriracha sauce for garnish.

1137

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: pork and marinade, 1.5 pounds pork tenderloin, sliced into bite sized 1/4 inch slices, 6 sprigs lemongrass, white parts only, sliced thin, 1 tablespoon light brown sugar, and more.

Yes, Lemongrass Grilled Pork Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemongrass Grilled Pork Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions