Vietnamese Barbecue Pork And Noodle Salad Recipe

Name: Vietnamese Barbecue Pork And Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoons dark sesame oil, divided; 2 tablespoons lower-sodium soy sauce; 1 1/2 tablespoons sambal oelek (ground fresh chile paste); 1 tablespoon brown sugar; 6 garlic cloves, chopped; 1 large shallot, chopped; 1 (12-ounce) pork tenderloin; Cooking spray; 6 ounces uncooked rice vermicelli; 1 tablespoon fresh lime juice; 2 cups sliced romaine lettuce; 1 cup thinly sliced cucumber; 1/2 cup julienne-cut carrot; 2 tablespoons chopped dry-roasted, unsalted peanuts; 4 lime wedges

Servings: persons

5 teaspoons dark sesame oil, divided
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons sambal oelek (ground fresh chile paste)
1 tablespoon brown sugar
6 garlic cloves, chopped
1 large shallot, chopped
1 (12-ounce) pork tenderloin
Cooking spray
6 ounces uncooked rice vermicelli
1 tablespoon fresh lime juice
2 cups sliced romaine lettuce
1 cup thinly sliced cucumber
1/2 cup julienne-cut carrot
2 tablespoons chopped dry-roasted, unsalted peanuts
4 lime wedges

1
Combine 1 tablespoon sesame oil and next 5 ingredients (through shallot) in a mini food processor; process until smooth. Place pork in a large zip-top plastic bag. Set aside 1/4 cup marinade; add remaining marinade to bag, and seal. Marinate pork in refrigerator 1 hour, turning after 30 minutes.
2
Preheat oven to 450u00b0.
3
Remove pork from bag; discard remaining marinade. Place pork on a broiler pan coated with cooking spray. Cook 25 minutes or until a ther-mometer inserted in thickest portion registers 140u00b0. Let pork stand 10 minutes; thinly slice.
4
Cook noodles according to the package directions; drain and toss with remaining 2 teaspoons sesame oil and lime juice. Divide noodles evenly among 4 bowls, and top each serving with 1/2 cup lettuce, 1/4 cup cucumber, and 2 tablespoons carrot. Drizzle each serving with 1 tablespoon reserved marinade. Divide pork slices evenly among bowls; top each serving with 1 1/2 teaspoons chopped peanuts and 1 lime wedge.
5
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609

kcal

Calories

Fat

106

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 15 ingredients. The key ingredients include: 5 teaspoons dark sesame oil, divided, 2 tablespoons lower-sodium soy sauce, 1 1/2 tablespoons sambal oelek (ground fresh chile paste), 1 tablespoon brown sugar, and more.

Yes, Vietnamese Barbecue Pork And Noodle Salad falls under the Pasta & Noodles 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!

Vietnamese Barbecue Pork And Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions