Vietnamese Pork Salad with Rice Noodles


Tenina Holder

Posted January 23, 2020 (Last updated January 12, 2022)



Total Time

1hrs 40mins



This very fragrant salad is delicious and the perfect summer meal. You can use the BBQ for the pork if you wish. And those herbs! So good.


  • Pork loin steak icon
    Pork loin steak500 gfinely sliced
  • Green onion icon
    Green onion4sliced on the angle
  • Cucumber icon
  • Soy sauce icon
    Soy sauce40 g
  • Rice noodles icon
    Rice noodles200 g
  • Water icon
    Wateras needed
  • Peanuts icon
    Peanuts100 g
  • Napa cabbage icon
    Napa cabbage½
  • Mint leaves icon
    Mint leaves2 handfuls
  • Thai basil icon
    Thai basil2 handfuls
  • Garlic clove icon
    Garlic clove3
  • Ginger icon
    Ginger15 g
  • Fresh chili icon
    Fresh chili2
  • Coconut sugar icon
    Coconut sugar50 g
  • Lime juice icon
    Lime juice40 g
  • Fish sauce icon
    Fish sauce50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g

  • 1. Add pork loin steak to a clean medium bowl with the soy sauce
  • 2. Marinate in fridge - 1 hr
  • 3. Pre-heat oven - 200°C
  • 4. Transfer meat to frying pan
  • 5. Fry in frying pan until browned - high heat
  • 6. Set aside
  • 7. Add rice noodles and water to a clean saucepan
  • 8. Cook rice noodles as per instructions
  • 9. Drain and let cool
  • 10. Transfer noodles to meat
  • 11. Add peanuts to a clean baking sheet
  • 12. Roast - 10 min, 200°C
  • 13. Cool and roughly chop
  • 14. Add napa cabbage, green onion, cucumber, mint leaves and Thai basil to a clean large serving bowl
  • 15. Add garlic clove, ginger, fresh chili, coconut sugar, lime juice, fish sauce, extra virgin olive oil, mint leaves and basil to the TM5 bowl
  • 16. Blend with MC on - 10 sec, speed 8
  • 17. Add some of the dressing to the pork and noodles and stir to combine
  • 18. Add the pork, noodle mix to the salad on demand
  • 19. Serve with the salad and sprinkle with peanuts

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