Vietnamese Grilled Pork Noodle Salad

Ingredients

• 8 oz rice noodles
• 1 lb pork shoulder
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 whole lime
• 1 whole cucumber
• 2 cups lettuce
• ¼ cup peanuts

Instructions

1. 1

   Thinly slice 1 lb pork shoulder against the grain. In a bowl, mix 2 tbsp fish sauce, 2 tbsp brown sugar, and juice of 1 lime. Add pork, toss to coat, and let marinate for 15 minutes.

2. 2

   Cook 8 oz rice noodles according to package directions until tender, about 5-7 minutes. Drain, rinse with cold water, and set aside.

3. 3

   While noodles cook, heat a grill pan or skillet over medium-high. Grill pork slices in a single layer, working in batches if needed, until charred and cooked through, about 2-3 minutes per side.

4. 4

   Slice 1 cucumber into thin rounds and shred 2 cups lettuce. Divide noodles among 2 bowls, then top with lettuce, cucumber, and grilled pork.

5. 5

   In a small bowl, whisk remaining 1 tbsp fish sauce, juice of 1 lime, and 2 tbsp water. Drizzle over each bowl and sprinkle with 0.25 cup chopped peanuts. Serve with extra lime wedges if desired.

6. 6

   Optional: add sliced fresh herbs like mint or cilantro, or a few slices of fresh chili for heat.

7. 7

   Serve immediately, tossing everything together before eating.

Tools you’ll need

• Grill pan or skillet
• Large pot
• Mixing bowls
• Knife and cutting board

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