Rice Vermicelli Salad With Grilled Pork and Spring Rolls: A Taste of Vietnam

The first time I tasted this salad, I was sitting on a tiny plastic stool, the kind seemingly designed for children, at a bustling street food stall in Hanoi. Motorbikes zipped past, a symphony of honking horns providing the soundtrack to my culinary awakening. The explosion of flavors – the savory grilled pork, the cool vermicelli, the crunchy vegetables, all tied together by the tangy nuoc cham – was unlike anything I’d ever experienced. I remember thinking, “This is happiness in a bowl,” and vowed to recreate it back home. While my attempts may not perfectly replicate that street-side experience, this recipe captures the essence of that unforgettable meal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 2
• Dietary Type: N/A

Ingredients

• 6-12 ounces dry rice vermicelli noodles
• 1 lb lean boneless pork fillet
• 3 tablespoons soy sauce
• 1 tablespoon garlic powder
• 1/2 cup carrot, julienned
• 1/2 cup cucumber, seeded and julienned
• 1/2 cup mint, chopped (cilantro is an acceptable substitute)
• 1/4 cup peanuts, chopped
• 3 prepared egg rolls or 3 spring rolls
• 1/4 cup nuoc cham sauce (Nuoc Cham Sauce – Dipping Fish Sauce)

Equipment Needed

• Large pot
• Grill or grill wok (or skillet)
• Cutting board
• Knife

Instructions

1. Begin by preparing the pork. To make slicing easier, partially freeze the pork fillet for about 30 minutes. This will firm it up without completely freezing it. Slice the pork into thin strips.
2. In a bowl, combine the sliced pork with soy sauce and garlic powder. Mix well to ensure the pork is evenly coated. Marinate the pork strips in the soy sauce mixture for at least 1 hour. This allows the flavors to penetrate the meat, resulting in a more flavorful final dish.
3. Heat a grill or grill wok (or a skillet over medium-high heat). Stir fry or grill the marinated pork until it is no longer pink and is cooked through. This should take about 5-7 minutes, depending on the thickness of the slices and the heat of your grill. Once cooked, set the pork aside and keep it warm.
4. While the pork is marinating, prepare the other ingredients. Heat the prepared egg rolls or spring rolls according to package instructions. Once heated, cut them into 1-inch pieces.
5. Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook for 1 to 2 minutes, or until they are tender but still slightly firm. It is important to taste the noodles frequently to prevent overcooking. Overcooked vermicelli can become mushy and unappetizing. Drain the noodles completely.
6. Now it’s time to assemble the salad. Place a serving of the cooked rice vermicelli noodles on a plate.
7. Top the noodles with half of the julienned carrots, julienned cucumbers, and chopped mint (or cilantro). Arrange the vegetables attractively on top of the noodles.
8. Add the grilled pork strips and the cut egg roll or spring roll pieces on top of the vegetables.
9. Sprinkle the chopped peanuts generously over the entire salad.
10. Serve with a small dish of nuoc cham sauce for dipping or spooning over the salad. You can find a recipe for nuoc cham sauce online if you don’t have it pre-made.
11. Repeat the process for a second serving.

Expert Tips & Tricks

• For a more intense flavor, add a touch of fish sauce to the pork marinade, but be cautious, as it can be quite potent.
• If you don’t have a grill, the pork can be easily cooked in a skillet over medium-high heat. Be sure to not overcrowd the pan.
• To prevent the noodles from sticking together after draining, toss them with a small amount of sesame oil.
• If you’re preparing this ahead of time, keep the noodles, vegetables, and pork separate until just before serving to prevent the salad from becoming soggy.
• For extra flavor, consider adding some pickled vegetables, such as carrots or daikon radish.

Serving & Storage Suggestions

Serve this delicious rice vermicelli salad immediately after assembling to enjoy the freshest flavors and textures. The contrast between the warm pork and cool noodles and vegetables is part of what makes it so enjoyable. If you have leftovers, store the noodles, pork, vegetables, and sauce separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days. Reheat the pork gently before adding it to the salad. The noodles may need to be rinsed with warm water to loosen them up. Adding the vegetables after reheating keeps the salad from getting soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	762.7 kcal	N/A
Calories from Fat	174 g	23%
Total Fat	19.4 g	29%
Saturated Fat	4.8 g	23%
Cholesterol	142.9 mg	47%
Sodium	1814.3 mg	75%
Total Carbohydrate	84.7 g	28%
Dietary Fiber	6.1 g	24%
Sugars	3.2 g	13%
Protein	60.3 g	120%

Variations & Substitutions

• For a vegetarian version, substitute the pork with grilled tofu or tempeh. Marinate the tofu or tempeh in the same soy sauce and garlic powder mixture.
• If you’re allergic to peanuts, you can use other nuts, such as cashews or almonds, or omit them entirely.
• For a spicier kick, add some sliced chili peppers to the nuoc cham sauce or sprinkle some chili flakes over the salad.
• Feel free to experiment with different herbs and vegetables. Bean sprouts, shredded lettuce, and Thai basil are all great additions.
• You can also use shrimp or chicken in place of the pork for different protein options.

FAQs (Frequently Asked Questions)

Q: Can I make the nuoc cham sauce ahead of time?
A: Absolutely! In fact, the flavors of the nuoc cham sauce develop over time, so making it a day or two in advance is recommended. Store it in an airtight container in the refrigerator.

Q: Can I use different types of noodles for this salad?
A: While rice vermicelli is traditional, you can experiment with other types of noodles, such as thin rice noodles or even glass noodles. Just be sure to adjust the cooking time accordingly.

Q: How can I prevent the noodles from sticking together?
A: Tossing the noodles with a small amount of sesame oil after draining can help prevent them from sticking. Also, avoid overcooking the noodles.

Q: Can I add more vegetables to the salad?
A: Definitely! Feel free to add any vegetables you like, such as shredded lettuce, bean sprouts, shredded cabbage, or pickled carrots and daikon radish.

Q: Is this salad gluten-free?
A: The salad itself can be gluten-free if you use gluten-free soy sauce and spring rolls. Be sure to check the labels of all ingredients to ensure they are gluten-free.

Final Thoughts

This Rice Vermicelli Salad with Grilled Pork and Spring Rolls is more than just a recipe; it’s an invitation to experience the vibrant flavors and textures of Vietnamese cuisine. Don’t be afraid to experiment with different ingredients and variations to create a salad that is uniquely your own. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So, gather your ingredients, put on some music, and get ready to transport yourself to the bustling streets of Vietnam with every delicious bite. And be sure to pair it with a refreshing glass of iced Vietnamese coffee for the complete experience!