Vietnamese Pork Rice Noodle Salad 

Two bowls full of carrot, cucumber, mint leaves, bean sprouts, pork pieces with chopsticks on white marble.
We love this salad whether it’s hot or cold. The fresh flavours and punchy dressing are just divine. Have it as a light summer dinner or pack it into containers for a delightful picnic.

Prep Time 10 mins
Cook Time 20 mins
Marinating Time 30 mins
Total Time 1 hr
Course Dinner
Servings 4


Pork marinade

  • 1 tbsp Honey
  • 1 tbsp Fish sauce
  • 1 tbsp Gluten free soy sauce
  • 2 tbsp Sesame oil
  • 2 Garlic cloves crushed
  • 1 tsp Salt & pepper


  • 1 tsp Honey
  • 2 tbsp Gluten free soy sauce
  • 1 tsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1 Garlic clove crushed
  • 1 tsp Ginger grated
  • ½ Chilli finely chopped (optional)



  • In a small bowl whisk together pork marinade. Add to a large ziplock bag or bowl with the pork and leave in the fridge to marinade, for at least 30 minutes.
  • In another bowl whisk together dressing. Season to taste, then set aside.
  • Remove pork from marinade. Heat barbecue over medium meat. Drizzle with oil then barbecue the pork steaks for 5-6 on each side, until cooked through and golden. Rest the steaks for 5 mins before thinly slicing.
  • Cook rice noodles as per packet instructions. Drain, rinse in cold water, then toss in salad dressing.
  • In a large bowl or picnic containers add rice noodles and dressing, remaining salad ingredients and pork slices. Enjoy straight away or eat cold at a fabulous picnic spot.
Tried this recipe?Let us know how it was!