Vietnamese Noodle Salad with Pulled Pork

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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8 ounces rice vermicelli

1/4 cup rice vinegar

3 tablespoons fresh lime juice 

3 tablespoons fish sauce

2 tablespoons sugar

1 large romaine lettuce heart, chopped (about 6 cups)

2 cups shredded carrots

1 seedless cucumber, halved lengthwise and sliced

2 to 2 1/2 cups pulled pork

1/2 cup packed fresh mint and/or basil, torn if large 

1/3 cup salted peanuts, chopped

Sriracha, for topping


  1. Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
  2. Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
  3. Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside. 
  4. Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.
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