5 from 2 votes
GF Chopsticks
Vietnamese-Style Rice Vermicelli Salad with Grilled Pork
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
This flavorful salad contains cucumbers and other fresh vegetables. Choose your favorite veggies, at least three different kinds. For variety, grill boneless, skinless chicken thighs in place of the pork chops.
Course: Main Course
Cuisine: Vietnamese
Servings: 4 servings
Calories: 640 kcal
  • 2 tablespoons vegetable oil
  • 3 cloves garlic , minced, divided
  • ¼ cup + 3 tablespoons gluten-free Asian fish sauce , divided
  • 4 tablespoons sugar , divided
  • Grated zest of 1 lime
  • ¼ teaspoon crushed red pepper flakes
  • 1 pound thin (¾-inch thick or less) boneless pork chops
  • 6 tablespoons fresh lime juice
  • 1 tablespoon sliced jalapeño chile , more to taste
  • 1 (6.75-ounce) package dried rice vermicelli
  • 1 cup thinly sliced seeded cucumbers
  • 3 cups shredded or thinly sliced mixed vegetables , such as carrots, lettuce, daikon radish, green onions, bean sprouts
  • 1 cup lightly packed fresh cilantro and/or mint leaves
  • cup sunflower seeds or chopped peanuts , optional
  1. In a bowl large enough to hold the pork chops, combine oil, half the garlic, ¼ cup fish sauce, 2 tablespoons sugar, lime zest and red pepper flakes. Mix well to incorporate the sugar. Add pork chops and marinate at room temperature for up to an hour or refrigerate for several hours or overnight.
  2. Combine remaining garlic, 3 tablespoons fish sauce, 2 tablespoons sugar, lime juice and jalapeño in a small bowl. Cover until ready to use. (Sauce can be made a day ahead and stored, covered tightly, in the refrigerator.)
  3. Bring a medium pot of water to a boil. Add rice vermicelli and turn off the heat. Let noodles stand until cooked (taste one to check for doneness), about 3 minutes or according to package directions. Drain noodles in a colander and rinse with cold water. Let noodles drain well (and even give them a little squeeze) to remove excess water. If you want, snip the noodles into smaller lengths with kitchen shears.
  4. Heat the grill to moderate heat. Remove the pork from marinade and wipe away any excess. Grill the pork, turning once, until done, 3 to 4 minutes per side for ¾-inch thick chops. Remove meat from the grill and set it on a cutting board.
  5. Toss noodles, vegetables and herbs with the sauce and place salad on a large platter. Cut the pork into thin slices and place them over the salad. Top with sunflower seeds or chopped peanuts, if desired.
Nutrition Facts
Vietnamese-Style Rice Vermicelli Salad with Grilled Pork
Amount Per Serving
Calories 640 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g45%
Cholesterol 75mg25%
Sodium 1350mg56%
Potassium 976mg28%
Carbohydrates 78g26%
Fiber 8g32%
Sugar 14g16%
Protein 34g68%
Vitamin A 7305IU146%
Vitamin C 33.1mg40%
Calcium 84mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.