Grilled Pork-and-Rice-Noodle Salad

Recipe: Grilled Pork-and-Rice-Noodle Salad

Makes : 4 servings | Main Dishes Dairy Free Print
Asian fish sauce is generally gluten free (Thai Kitchen is an easy-to-find brand), but check the label to be sure. I always include cucumbers in this salad, along with whatever other salad vegetables happen to be bursting from the garden. Try to use at least three different types, though, for variety.


  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced (divided)
  • 1/4 cup plus 3 tablespoons Asian fish sauce (divided)
  • 4 tablespoons sugar (divided)
  • Grated zest of 1 lime
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound thin (3/4-inch thick or less) boneless pork chops
  • 6 tablespoons fresh lime juice
  • 1 tablespoon sliced jalapeño chile, or more to taste
  • 1 6.75-ounce package dried rice vermicelli
  • 1 cup thinly sliced seeded cucumbers
  • 3 cups shredded or thinly sliced mixed vegetables, such as carrots, lettuce, daikon radish, green onions, or bean sprouts
  • 1 cup lightly packed fresh cilantro and/or mint leaves
  • 1/3 cup chopped peanuts


  • In a bowl large enough to hold the pork chops, combine the oil, half the minced garlic, 1/4 cup of the fish sauce, 2 tablespoons of the sugar, the lime zest, and red pepper flakes. Mix well to incorporate the sugar. Add the pork chops and marinate at room temperature for up to an hour or refrigerate for several hours or overnight.
  • Combine the remaining garlic, 3 tablespoons fish sauce, and 2 tablespoons sugar, the lime juice, and jalapeño in a small bowl. Cover until ready to use. (The sauce can be made a day ahead and stored, covered tightly, in the refrigerator.)
  • Bring a medium pot of water to a boil. Add the rice vermicelli and turn off the heat. Let the noodles stand until cooked (taste one to check), about 3 minutes. Drain the noodles in a colander and then rinse them with cold water. Let the noodles drain well (and even give them a little squeeze) to remove excess water.
  • Heat the grill to moderate heat. Remove the pork from the marinade and wipe away any excess. Grill the pork, turning once, until done, 3 to 4 minutes per side for 3/4-inch thick chops. Remove the pork from the grill and set it on a cutting board.
  • Toss the noodles, vegetables, and herbs with the dressing and put the salad on a large platter. Cut the pork into thin slices and place them over the salad. Top with chopped peanuts.
  • Variation: Use boneless chicken thighs instead of the pork.


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  1. Carol says:

    Looks great no matter what the outside temp is! Can’t wait to try it!

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