Best Vietnamese Noodle Salad With Pork Patties Recipes

BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)

Bun Cha (Vietnamese Pork Meatball and Noodle Salad) image

Hanoi street food, adapted from a recipe by Lauren Shockey in "Four Kitchens" (Grand Central Publishing, 2011), published in Saveur. Shockey likes this dish for breakfast on the weekend.

Provided by zeldaz51

Categories One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons sugar
5 tablespoons water
1 lb ground pork
1 large shallot, minced as small as possible
3 tablespoons fish sauce
1/4 teaspoon fresh ground black pepper
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 -2 teaspoon brown sugar
1 cup water
1/2 teaspoon minced garlic (or grated)
1 red Thai chile, minced
1 lb thin rice noodles
1/2 head lettuce, torn into small pieces (use soft leaf lettuce, red adds more color, but green is fine)
2 cups loosely packed of a mixture of asian herbs (such as cilantro, mint, shiso, Thai basil, etc.)

Steps:

In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.

Nutrition Facts : Calories 759.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2052.7, Carbohydrate 105.1, Fiber 2.4, Sugar 8.6, Protein 25

GRILLED PORK NOODLE SALAD

Grilled Pork Noodle Salad image

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Steps:

In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges