Vietnamese Pork Salad with Rice Noodles

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This very fragrant salad is delicious and the perfect summer meal. You can use the BBQ for the pork if you wish. And those herbs! So good.

Inspired by:

recipe updated Apr 9, 2020


  • Pork loin steak icon
    Pork loin steak
    500g (about 6¾)
  • Green onion icon
    Green onion
    4 (60g)
  • Cucumber icon
    1 (300g)
  • Rice noodles icon
    Rice noodles
    200g (about ¾ cup)
  • Water icon
    as needed
  • Peanuts icon
    100g (about ¾ cup)
  • Napa cabbage icon
    Napa cabbage
    about ½ unit
  • Mint icon
    1.34 cups (35g)
  • Fresh basil icon
    Fresh basil
    1.34 cups (58g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    15g (about 2¾ tbsp)
  • Fresh chili icon
    Fresh chili
    2 (40g)
  • Coconut sugar icon
    Coconut sugar
    50g (about 4 tbsp)
  • Lime juice icon
    Lime juice
    40g (about 1¼)
  • Fish sauce icon
    Fish sauce
    42ml (2¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Soy sauce icon
    Soy sauce
    33ml (2¼ tbsp)


  • kCook icon Spatula
  • kCook icon TM5
  • kCook icon Medium bowl
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Frying pan
  • kCook icon Saucepan
  • kCook icon Large serving bowl

Step preview

  1. Add pork loin steak to a clean medium bowl
  2. Marinate in fridge - 1 hr
  3. Pre-heat oven - 200°C
  4. Transfer meat to frying pan
  5. Fry in frying pan until browned - high heat
  6. Set aside
  7. Add rice noodles and water to a clean saucepan
  8. Cook rice noodles as per instructions
  9. Drain and let cool
  10. Transfer noodles to meat
  11. Add peanuts to a clean baking sheet
  12. Roast - 10 min, 200°C
  13. Cool and roughly chop
  14. Add napa cabbage, green onion, cucumber, mint and fresh basil to a clean large serving bowl
  15. Add garlic clove, ginger, fresh chili, coconut sugar, lime juice, fish sauce, extra virgin olive oil, mint, fresh basil and soy sauce to the TM5 bowl
  16. Fit TM5 bowl to TM5
  17. Blend - approx 10 sec, speed 8
  18. Transfer one quarter of content of TM5 bowl to meat
  19. Stir until combined
  20. Transfer meat to salad
  21. Arrange nuts in salad
  22. Serve
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