Vietnamese Rice Stick Noodle Salad with Grilled Pork

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Vietnamese Rice Stick Noodle Salad with Grilled Pork
This is a refreshing classic noodle dish, which combines rice sticks, shredded lettuce, carrots and cucumbers dressed in nuoc cham (fish sauce, lemon juice, sugar, garlic and chilies) and topped with freshly torn mint. The pork is marinated, skewered and grilled, then set atop noodles for a quick, authentic, one-dish meal.
Prep Time 20 minutes
Cook Time 15-20 minutes
Passive Time 1 hour (marination)
Servings
Prep Time 20 minutes
Cook Time 15-20 minutes
Passive Time 1 hour (marination)
Servings
Ingredients
Instructions
  1. In a medium bowl, whisk together 2 tbsp KA•ME Fish Sauce, 1 garlic clove, KA•ME Hoisin Sauce, KA•ME Sweet Chili Sauce and ginger. Add the pork slices and mix well to coat the pieces evenly. Marinate for 1 hour, refrigerated.
  2. In a small bowl, whisk together the remaining KA•ME Fish Sauce, lemon juice and sugar until sugar is completely dissolved.
  3. Add remaining garlic clove and chili. Let the dressing stand for 30 minutes before serving.
  4. Bring a pot of water to a boil. Drain KA•ME Rice Sticks and boil until just tender, 5 to 10 seconds. Shock under cold running water, drain thoroughly, and transfer to large mixing bowl with the lettuce, carrot, and cucumber. Toss well and divide among 4 to 6 bowls or plates.
  5. Thread the pork slices onto KA•ME Bamboo Skewers. Brush grill with oil. Grill pork on high until crispy on the outside and medium-well on the inside.
  6. Divide among each serving of noodles, and garnish with freshly torn mint before serving. Instruct guests to drizzle with dressing according to taste.
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