Vietnamese Inspired BBQ Pork Salad

  • Ready Time : 0 min



    Salad Ingredients

    • 4 cups green leaf lettuce
    • 1 cup julienned carrots
    • 1/2 cup thai basil, chopped
    • 1 cup bean sprouts
    • 1/4 cup green onion, chopped
    • 1/2 cup cilantro
    • 1/2 cup cucumber, seeded and sliced
    • 4 ounce (one bundle) rice vermicelli noodles, cooked
    • 1 cup toasted peanuts

    BBQ Pork and Marinade Ingredients

    • 2 pounds pork butt
    • 1 tablespoon soy sauce
    • 1/4 cup fresh lime juice
    • 2 tablespoons fish sauce
    • 1/4 cup water
    • 2 tablespoons olive oil
    • 2/3 cup sugar
    • salt and pepper, to taste
    • 1/2 onion, chopped

    Salad Dressing Ingredients

    • 2 clove chopped garlic
    • 1 tablespoon chili garlic sauce
    • 1/4 cup rice vinegar
    • 1/4 cup lime juice
    • 1/4 cup fish sauce
    • 1/4 cup water
    • 2/3 cup sugar
    • 2 tablespoons olive oil


    In a microwave-safe bowl combine all the marinade ingredients except for the pork and chopped onion and microwave for 2 minutes. Stir the marinade until all the sugar has dissolved and allow to cool for 10 minutes. Add the pork and chopped onion to the marinade and massage the meat for a couple of minutes. Marinade the meat on the counter for 1 hour (or more if you have time).

    Next, prepare all the salad ingredients.

    Toast chopped peanuts by placing them in a medium hot frying pan (no oil) and stir for about 8 minutes or until toasted.

    Prepare salad dressing by combining all the salad dressing ingredients and microwaving the dressing for 2 minutes. Stir the mixture until the sugar is completely dissolved and place in refrigerator.

    Cook vermicelli noodles according to package instructions, drain, and rinse in cold water. Set aside. *You may want to use kitchen shears to cut the noodles a few times. This makes it easier to toss in the salad.

    Place pork on hot grill and sprinkle salt and pepper over the meat. Cook the pork until internal temperature is 140F degrees. Remove from heat and let it rest for 5 minutes and cut into bite sized pieces. I grilled the pork on my cast iron grill.

    Assemble the salad by placing lettuce on the bottom of your plate (or bowl) and placing all the other ingredients on top. Top off with toasted peanuts. Finally add salad dressing right before serving. Enjoy!

    Source: Savory Sweet Life

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