Vietnamese Noodle Salad with Grilled Pork/ Chicken/ Shrimp

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs, spaghetti is more accessible.

cooked shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based, canned tuna is budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, salt is basic.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds are nut-free, almonds are often cheaper.

Slice 250 g of pork shoulder and 250 g of boneless chicken thinly.

In a bowl, mix together 2 tablespoons of oyster sauce or hoisin sauce, 1/4 cup of minced lemongrass, 1/4 teaspoon black pepper, 1 teaspoon crushed garlic, 1 tablespoon soy sauce, 1 tablespoon fish sauce, 2 tablespoons sugar, 1 tablespoon honey or light corn syrup, and 2 tablespoons oil.

Marinate the sliced pork and chicken in the mixture for at least 20 minutes.

Prepare the dressing by combining 1/2 cup warm water, 1/4 cup fish sauce, 2 tablespoons rice vinegar, 1/4 cup fresh lemon juice, 5 to 6 tablespoons sugar, 3 cloves minced garlic, and chopped chili (if using). Stir until the sugar is dissolved.

Cook the rice noodles according to package instructions and set aside.

On a plate, arrange the cooked rice noodles and top with basil, carrots, bean sprouts, cucumber, mint, and lemon slices.

Grill the marinated pork and chicken until cooked through.

Arrange the grilled meat on top of the noodles, drizzle with dressing, and serve extra dressing on the side.

Cooking Techniques

Spice Level:

Allergens