One of my favourite lunches to meal-prep during summer is Vietnamese salads. This salad is not like any other salad, it’s fully of exciting flavours and textures. This Vietnamese Salad with Lemongrass Pork, has everything. It has vermicelli noodles, carrots, bean sprouts, lettuce, mint, coriander, chili, crunchy fried shallots and your favourite meat topping. It’s like a flavour explosion in your mouth. Crunchy from the pickled vegetables and fried shallots and chewy from the vermicelli noodles. Not only is this salad amazing to eat, it is also super refreshing. Vietnamese Salad with Lemongrass Pork is perfect for a hot summer day.
Vietnamese Vermicelli Salad with Lemongrass Pork
- 4 pork cutlets boneless
- 1 tbsp fish sauce
- 2 cloves garlic minced
- 1 tbsp sugar
- 1 tbsp oil
- 2 tbsp lemongrass
Salad Dressing - Nuoc Cham
- 1/4 cup fish sauce
- 1/2 cup water
- 1 lime juice
- 2 tbsp sugar
- 1 chili sliced
- 1 tbsp vinegar
- 1 clove garlic minced
Vietnamese Salad Boel
- 1 packet vermicelli noodles
- 1 lettuce sliced
- 2 large carrots sliced
- 300 g bean sprouts
- fried shallots
- Marinate pork and set aside. Add all the marinade ingredients into a bowl and mix. Put pork in the fridge and start preparing your vegetables.
- Prepare all your vegetables. Julienne your carrots and cut the lettuce into thin slices. Place all vegetables in separate bowls so it’s easier to plate up at the end.
- Add the carrots into a bowl with a teaspoon of sugar and a tablespoon of vinegar.
- Wash your bean sprouts in cold water. I find removing the hulls from the bean sprouts keeps them fresher for much longer. This does take a lot of time, though.
- Prepare the noodles (following the packet instructions). Once cooked, strain and run cold water through the noodles.
- By now, you should be ready to cook the pork. Cook the pork on a hot pan.
- Plate up. First, put a serving of noodles and a bit of the dressing on the noodles, then place your vegetables, pork and herbs. Finally, add fried shallots and dressing.
- If you are meal-prepping this recipe, you can put your fried shallots and dressing in small sauce containers and then add to your bowl when you are ready to eat. This way all your vegetables will stay crisp.
Vietnamese salad tips:
- For better flavour, marinate meat for up to 3 hours.
- If you intend to meal-prep this dish, make sure you keep the salad dressing separate.
- If possible, use Vietnamese mint and coriander.
- Removing the hulls from the bean sprouts keeps the sprouts for a longer period of time.
- Vietnamese sweet chili sauce goes great with this dish.
- If possible, grill the pork instead of pan frying. Grilling will give it a more intense flavour.
vietnamese salad with lemongrass pork
The pork in this dish is the centre of attention, so you want to make sure it is prepared properly. For extra flavour, marinate your pork for up to 3 hours. This way the pork will soak up all the delicious flavours of the marinade. For this dish, I have used pre-minced lemongrass, though, using fresh lemongrass would yield far better results. As I stated above, if you can char-grill your pork, definitely do it! For convenience, I have cooked mine on the pan. If you cook it on the pan, make sure the pan is very hot and don’t be afraid of burning.
Preparing the bowl. The first layer is noodles. Cook the noodles (following the packet instructions). Rinse with cold water and drizzle with some oil to avoid potential sticking. Add the pickled carrots and the bean sprouts. Then, add the sliced lettuce, top with mint, coriander and chilies.
Finally, add the main part of the dish, the pork. Top off with more chilies and fried shallots. If this dish is for your weekly lunches, don’t add the Nouc Cham just yet. Only add the salad dressing when you are ready to eat this delicious Vietnamese Salad with Lemongrass Pork.
more salad dishes?