Vietnamese Rice Noodle Salad with Pork

Vietnamese bun, a vibrant and refreshing noodle salad, is a harmonious combination of flavors and textures. This multilayered dish showcases a bed of crisp lettuce topped with vermicelli rice noodles, pickled carrots, fresh herbs, and a choice of grilled meat or seafood. In our version, we highlight thinly sliced pork tenderloin, marinated in a delightful blend of brown sugar and fish sauce, and then broiled to perfection. The tangy and spicy dressing infuses the carrots, cucumber, and chiles with zesty flavors in just a few minutes, eliminating the need for time-consuming pickling. Softened noodles and marinated vegetables are combined, and each serving is crowned with crispy slices of pork. This dish is a feast for the senses, bursting with freshness and complexity. Remember, rice vermicelli noodles are essential to maintaining the authenticity of this recipe. Get ready to enjoy the vibrant flavors and textures of Vietnamese cuisine with every bite of this delightful bun salad.

INGREDIENTS:

PORK

• 2 tablespoons fish sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon vegetable oil
• 1 (1-pound) pork tenderloin, trimmed and sliced crosswise into ¼-inch-thick medallions

DRESSING

• ⅓ cup fish sauce
• ½ cup warm water
• 6 tablespoons lime juice (3 limes)
• 5 tablespoons granulated sugar
• 3 Thai, serrano, or jalapeño chiles, stemmed, seeded, and minced
• 2 garlic cloves, minced

SALAD

• 3 large carrots, peeled and shredded
• 1 large cucumber, peeled, halved lengthwise, seeded, and cut into 2-inch matchsticks
• ¼ cup chopped unsalted roasted peanuts
• 1 Thai, serrano, or jalapeño chile, stemmed, seeded, and minced
• 8 ounces dried rice vermicelli
• ½ small head of red or green leaf lettuce (4 ounces), sliced thin
• ½ cup fresh Thai basil or sweet basil leaves
• ½ cup fresh cilantro or mint leaves

PREPARATIONS:

1. FOR THE PORK: In a medium bowl, whisk together fish sauce, dark brown sugar, and vegetable oil until the sugar dissolves. Stir in the pork, cover, and refrigerate for at least 30 minutes or up to 24 hours.
2. FOR THE DRESSING: Whisk all the dressing ingredients together in a bowl until the sugar dissolves.
3. FOR THE SALAD: In a bowl, toss the shredded carrots, cucumber matchsticks, chopped peanuts, and minced chile with ¼ cup of the dressing. Let the mixture marinate until needed.
4. Bring 4 quarts of water to a boil in a large pot. Remove from heat, add the rice vermicelli noodles, and let sit, stirring occasionally, until the noodles are tender, about 10 minutes. Drain the noodles and transfer them to a large bowl. Layer the carrot-cucumber mixture, lettuce, basil, and cilantro on top of the noodles (do not toss); set aside.
5. Adjust the oven rack to be 6 inches from the broiler element and preheat the broiler. Line the bottom of a broiler pan with aluminum foil and place the top of the broiler pan on top. Spread the marinated pork evenly over the prepared pan and broil until golden on both sides with crisp edges, about 10 minutes, flipping the pork halfway through the broiling time.
6. Pour half of the remaining dressing over the noodle mixture and toss to combine. Top individual portions with the broiled pork. Serve with the remaining dressing.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• Do not substitute other types of noodles for the rice vermicelli.

TIPS:

• Customize the level of spiciness by adjusting the amount of chile used.
• Serve the salad with lime wedges for an additional burst of tangy flavor.
• Experiment with different herbs, such as mint or a combination of cilantro and mint, for added freshness.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 390
• Fat: 7g
• Saturated fat: 1g
• Cholesterol: 50mg
• Carbohydrates: 60g
• Protein: 23g
• Fiber: 3g
• Sodium: 1540mg

Experience the vibrant and light flavors of Vietnamese cuisine with this delightful bun salad. The combination of fresh vegetables, fragrant herbs, and succulent pork creates a symphony of flavors and textures. The marinated pork, broiled to perfection, adds a crispy and caramelized element to the dish. The tangy and spicy dressing elevates the pickled carrots, cucumber, and chiles, infusing them with a zesty kick. Soft rice vermicelli noodles serve as the foundation for this multilayered salad, which is finished with a bed of crisp lettuce and a sprinkle of aromatic herbs. Every bite is a burst of freshness and complexity, transporting you to the vibrant streets of Vietnam. Embrace the essence of Vietnamese cuisine with this delightful bun salad that perfectly balances sweet, salty, tangy, and spicy flavors.