Vietnamese Pork Noodle Salad

This Vietnamese Pork Noodle Salad is so crisp and refreshing and so easy to pull together.  Only a short amount of cooking time is required for the pork.


  • 1 Pasture Fed Pork Fillet, thickly sliced at about half a centimeter


  • 1 garlic clove, crushed
  • 2cm knob of ginger, grated
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 2 tsp Tamari or soy sauce
  • 1 tbsp maple syrup
  • 2 tsp sesame oil

Nuoc Cham Sauce:

  • 1 lime, juiced
  • 2 tsp fish sauce
  • 1 garlic clove, crushed
  • 1/2 red chilli, thinly sliced
  • 2 tsp rice wine vinegar
  • 1 tbsp warm water
  • 2 tsp honey

Noodle Salad:

  • 50g vermicelli noodles
  • 1 medium carrot, cut into matchsticks
  • 1 medium cucumber, cut into matchsticks
  • 1/2 red onion, finely sliced
  • 1 large handfuls of spinach leaves
  • 1 large handful of beans sprouts
  • 1/2 bunch mint leaves, chopped
  • 1/2 bunch coriander leaves & stems, chopped


  • Mix the marinade ingredients together in a small bowl or jug and add the sliced pork and mix well.  Cover and refrigerate for at least an hour.
  • Place noodles in a heatproof bowl and pour over boiling water.  Allow to stand for approximately 10 minutes.  Loosen with a fork and then rinse in fresh water and drain well.  Set aside.
  • Make the Nuoc Cham dressing by whisking all ingredients together in a small bowl.
  • Heat a fry over medium heat and cook the pork for approximately 2-3 minutes on each side until browned and cooked through.  Set aside to rest for 5 minutes.
  • Prepare the ingredients for the noodle salad and add to a large bowl with the noodles.  Add 2 tbsp of the Nuoc Cham dressing and toss gently to combine.
  • Divide the salad between two bowls, topped with pork, sliced chilli, Nuoc Cham dressing and lime wedges.
Leftovers are great for lunch the next day but keep the dressing seperate in a jar and add when ready to eat.  
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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