Vietnamese Pork Chops
and rice noodle salad
- Garlic - 1 clove, chopped
- Vinegar, rice - 1 tsp
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Pork chops, boneless - 1 lb
- Garlic - 2 cloves, chopped
- Water - 1/2 cup
- Sugar - 2 Tbsp
- Fish sauce - 2 Tbsp (Red Boat brand has the fewest additives)
- Lime juice - 2 Tbsp
- Hot sauce (opt) - to taste
- Bell peppers, red - 1/2, thinly sliced
- Carrots - 6 oz, shredded (look for pre-shredded)
- Noodles, rice vermicelli - 4 oz (look for these in the international aisle; if you can't find them, substitute with another thin noodle)
- Green lettuce - 1 head, chopped (sub any crisp variety of lettuce)
- Basil, fresh - 1/4 cup, chiffonade
- Peanuts, roasted and unsalted - 1/4 cup
- Bell peppers / Carrots (if not pre-shredded) / Garlic (for pork and dressing) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Marinate pork - Combine garlic (the portion for the pork), soy sauce and vinegar. Add pork and turn to coat in marinade. Marinate at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
- Make nuoc nam dressing - Combine water and sugar and boil (or heat in a microwave for 1 ½ to 2 minutes, until water is bubbling). Mix with remaining dressing ingredients and season to taste with hot sauce. Adjust taste as needed - use fish sauce for more savory, more lime juice for tartness, more sugar for sweetness. (Can be done up to 5 days ahead)
- Cook rice noodles - Double if making Thursday's summer rolls. Cook according to package instructions and store in cold water until ready to use. (Can be done up to 1 day ahead)
- Optional step: You can leave the bell pepper and carrots raw for the salad if you like extra crunch, or if you would prefer them to be more tender, heat some oil in a skillet. Saute bell peppers and carrots until cooked to your liking. Set aside and return pan to heat.
- Heat a skillet with oil over medium-high heat. Add pork chops to heated oil (discard marinade) and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you're using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees. When done, let pork rest for ~5 minutes.
- While pork rests, chop lettuce and chiffonade basil. In a large mixing bowl, combine noodles (remember to reserve half if doubled for Thursday), lettuce, basil, bell peppers, carrots and peanuts. Add nouc nam dressing until salad is dressed to your liking, tossing to coat all ingredients in dressing.
- Slice pork and serve with rice noodle salad on the side. (Note: nuoc nam is a light, oil-free dressing so it will gather at the bottom of the bowl. Gently toss the salad right before serving to make sure everything is combined.) If you have extra nuoc nam, you can dip pork slices in the dressing. Enjoy!
I made the paleo with the GF dressing. There's a reason lettuce doesn't usually come in this Vietnamese salad - the dressing wilts it. If I were to make it again, I would replace the lettuce with red cabbage. But I think this recipe is a one-timer.0 Helpful
Husband loved these. Veggie eating 7 year old ate the noodle salad as main course, also delicious. Remember the peanuts! Added snap peas to noodle salad.0 Helpful
Cooked the pork on the grill pan - for about 4 minutes on each side. Used angel hair pasta since I couldn't get the vermicelli.0 Helpful
Really liked this one. Refreshing flavors.0 Helpful
Added ginger to the pork chops :), then to the salad, I used cashew butter (instead of the peanuts), cilantro, and sesame oil. It was amazing, will definitely be on our favorite list.0 Helpful
I would have liked this better without the lettuce, but otherwise really enjoyed it.0 Helpful