Vietnamese Noodle Salad with Grilled Pork Chops
Vietnamese noodle salad with pork chops has fantastic texture and flavor. Add the spicy, garlicky, tangy nuoc cham sauce is the dish is absolute perfection!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic ((minced))
- 1 lime ((juiced))
- 2 tablespoons rice vinegar ((or white vinegar))
- 1/4 cup fish sauce
- 3 tablespoons sugar
- 1 red chili ((de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha))
- 1/2 cup cold water
- 3 tablespoons low sodium soy sauce ((or gluten-free soy sauce))
- 3 tablespoons fish sauce
- 1/2 teaspoon sesame oil
- ½ tablespoon cornstarch
- 1 tablespoon Shaoxing wine ((or dry cooking sherry))
- 4 bone-in pork chops
- vegetable oil
- 1 medium onion ((thinly sliced))
- 1 tablespoon all purpose flour ((or cornstarch if making this gluten-free))
- 12 oz. dried rice vermicelli noodles ((340g, prepared according to package directions))
- 1 small cucumber ((julienned))
- 1 medium carrot ((julienned))
- 2 cups mung bean sprouts
- ½ cup cilantro, mint, and/or thai basil leaves
Instructions
- 1
Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
- 2
Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
- 3
Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Slice the pork chops into strips, and add those to the top along with the crispy onions. Serve with the nuoc cham sauce.