Rice Vermicelli Salad with Grilled Pork and Spring Rolls
Delight in the irresistible flavors of this Rice Vermicelli Salad with Grilled Pork and Spring Rolls, a vibrant Vietnamese-inspired dish that's as refreshing as it is satisfying. Tender slices of lemongrass-marinated grilled pork and crispy golden spring rolls are perched atop delicate rice vermicelli noodles, creating the perfect balance of savory and crunchy textures. Fresh herbs like mint, basil, and cilantro, along with crisp julienned carrots and cucumber, bring a burst of brightness to every bite. Topped with roasted peanuts for a nutty crunch and drizzled with tangy nuoc cham dressing, this salad is a harmonious blend of bold flavors and contrasting textures. Ready in under an hour, this dish makes a stunning lunch, dinner, or party centerpiece, served with lime wedges for a zesty finishing touch. Perfect for lovers of Vietnamese cuisine and easy summer meals!
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Recipe Information
Ingredients
- 300 grams Rice vermicelli noodles
- 500 grams Pork shoulder
- 3 Garlic cloves, minced
- 2 Shallots, minced
- 3 tablespoons Fish sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 2 stalks Lemongrass, finely chopped
- 1 teaspoon Ground black pepper
- 6 Store-bought or homemade fried spring rolls
- 1 Carrots, julienned
- 1 Cucumber, sliced into matchsticks
- 1 cup Fresh mint leaves
- 1 cup Fresh basil leaves
- 1 cup Fresh cilantro leaves
- 1 cup Roasted peanuts, crushed
- 1 cup Nuoc cham dressing (fish sauce-based)
- 4 Lime wedges
Instructions
Prepare the pork marinade by combining minced garlic, minced shallots, fish sauce, brown sugar, soy sauce, chopped lemongrass, and ground black pepper in a bowl.
Thinly slice the pork shoulder into bite-sized pieces and add it to the marinade. Toss well to coat, then cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated pork slices for 2-3 minutes on each side until cooked through and slightly charred. Remove from heat and set aside.
If using store-bought spring rolls, heat them according to the package instructions. If homemade, fry them fresh until golden and crispy.
Assemble the salad by placing a portion of cooked rice vermicelli noodles in each serving bowl.
Top the noodles with grilled pork and sliced spring rolls.
Add julienned carrots, cucumber matchsticks, mint leaves, basil leaves, and cilantro leaves around the bowl.
Sprinkle crushed roasted peanuts over the top for added crunch.
Drizzle generously with nuoc cham dressing and serve the salad with lime wedges on the side for an extra pop of citrus flavor.
Nutrition Facts
Calories |
4265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 14579 mg | 634% | |
| Total Carbohydrate | 462.6 g | 168% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 76.6 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1465 mg | 113% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 6671 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
