Vietnamese Noodle Salad Recipe

Name: Vietnamese Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons light brown sugar; 1 tablespoon soy sauce; 4 tablespoons fish sauce, divided; 1 pound pork loin or pork tenderloin, sliced 1/8 inch thick; 1 tablespoon chili-garlic sauce; 1 tablespoon fresh lime juice; 2 tablespoons sugar; 1/2 cup hot water; 1/2 (8.8-ounce) package thin rice noodles; 1 tablespoon vegetable oil; 1 (10-ounce) package salad greens; 1 cucumber, sliced; 1/2 cup shredded carrots; 1/4 cup small or coarsely chopped fresh basil leaves; 2 tablespoons small fresh mint leaves; 3 tablespoons fresh cilantro leaves; Garnish: fresh cilantro sprigs

Servings: persons

3 tablespoons light brown sugar
1 tablespoon soy sauce
4 tablespoons fish sauce, divided
1 pound pork loin or pork tenderloin, sliced 1/8 inch thick
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
2 tablespoons sugar
1/2 cup hot water
1/2 (8.8-ounce) package thin rice noodles
1 tablespoon vegetable oil
1 (10-ounce) package salad greens
1 cucumber, sliced
1/2 cup shredded carrots
1/4 cup small or coarsely chopped fresh basil leaves
2 tablespoons small fresh mint leaves
3 tablespoons fresh cilantro leaves
Garnish: fresh cilantro sprigs

1
Combine brown sugar, soy sauce, and 1 tablespoon fish sauce in a large zip-top plastic storage bag. Add pork, turning to coat; seal and chill 1 hour or overnight.
2
Combine chili-garlic sauce, lime juice, sugar, and remaining 3 tablespoons fish sauce in a medium bowl. Add hot water, stirring until sugar dissolves. Set aside.
3
Cook rice noodles according to package directions; drain. Toss noodles in chili-garlic sauce mixture.
4
Remove pork from marinade, discarding marinade. Heat oil in a large nonstick skillet over medium-high heat. Cook pork, in batches if necessary, 2 minutes on each side or until inside is done and edges are slightly crispy.
5
Combine salad greens, cucumber, and next 4 ingredients on a serving platter. Top with noodle mixture and pork. Garnish, if desired.

457

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 3 tablespoons light brown sugar, 1 tablespoon soy sauce, 4 tablespoons fish sauce, divided, 1 pound pork loin or pork tenderloin, sliced 1/8 inch thick, and more.

Yes, Vietnamese 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 Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions