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Vietnamese-style lemongrass pork and noodle salad

Vietnamese-style lemongrass pork and noodle salad

Lemongrass pork belly, noodles and fresh vegetables are tossed with Vietnamese mixed fish sauce to make a delicious one bowl meal.
Course Main Course, Salad
Cuisine Asian
Keyword Tossed noodles
Prep Time 30 minutes
Cook Time 25 minutes
Marinating 8 hours
Total Time 8 hours 55 minutes
Servings 4 people

Ingredients

Lemongrass pork

  • 450 grams boneless pork belly (about one pound)
  • 3 cloves garlic peeled and minced
  • 1 shallot peeled and grated
  • 2 stalks lemongrass (peel the outer layers and use only the lower portion of the stalks) minced
  • ¼ teaspoon ground black pepper
  • 2 teaspoons brown sugar
  • 1 ½ tablespoons light soy sauce
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons coconut oil

Dressing

  • 4 tablespoons fish sauce
  • 4 tablespoons calamansi juice or lime or lemon juice
  • 4 tablespoons white sugar
  • 4 generous pinches chopped garlic
  • 4 generous pinches chopped chilies green finger chilies are used here
  • 4 tablespoons water

Salad

  • 200 grams Asian vermicelli rice or mung bean noodles are both great
  • 2 to 3 cups shredded lettuce
  • Thai basil leaves
  • mint leaves
  • cilantro
  • crispy fried shallots

Instructions

  • Rinse the pork belly and pat dry with a kitchen towel. Cut into slices a little less than half an inch thick.
  • Place the pork belly in a bowl, add all the ingredients for the marinade and mix well.
  • Transfer the pork to a container, cover and keep in the fridge overnight.
  • Make the dressing by mixing all the ingredients together. Set aside to allow the flavors to blend.
  • Soak the noodles in tap water for 20 minutes and drain.
  • Boil six cups of water in a pot, drop in the drained noodles and cook for a few minutes until softened but still a little bit chewy.
  • Drain the noodles, rinse under the tap to stop the cooking immediately, dump into a strainer and let excess water drip off.
  • Grill the pork until done. Or use an air fryer like I did. Twenty minutes at 375F.
  • Cut the pork into bite-size pieces.
  • Divide the lettuce among four bowls.
  • Divide the noodles among the four bowls as well.
  • Top the lettuce and noodles with the lemongrass pork belly.
  • Add basil, mint and cilantro.
  • Sprinkle with crispy fried shallots.
  • Serve with the dressing on the side.