Lunch · Vietnamese · 20 min
Vietnamese Lemongrass Pork Noodle Salad (Bún Chả Giò Chay)
- Calories
- 237
- Protein
- 29g
- Carbs
- 13g
- Fat
- 9g
Ingredients
- 113 g ground pork
- 1 tsp canola oil
- 56 g rice vermicelli
- 0.5 cup cucumber
- 0.25 cup carrots
- 0.25 cup fresh mint
- 0.25 cup basil
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 clove garlic
- 1 tbsp lemongrass
- 0.25 tsp red chili pepper
- 1 tsp sugar
- 3 tbsp water
- 1 tbsp peanuts
Method
- 01In a small bowl, whisk together water, fish sauce, granulated sugar, lime juice, minced garlic, finely minced lemongrass, and chopped red chili to make the nuoc cham dressing. Set aside.
- 02Bring a medium pot of water to a boil. Add dry rice vermicelli noodles and cook for 3-5 minutes until tender. Drain thoroughly and rinse under cold water.
- 03Heat canola oil in a non-stick skillet over medium-high heat. Add ground pork, breaking it up with a spoon.
- 04Sauté ground pork for 5-7 minutes until fully cooked through and golden brown, reaching an internal temperature of 160°F (71°C) with no pink remaining.
- 05In a serving bowl, assemble cooked rice vermicelli noodles, julienned cucumber, julienned carrots, and sautéed ground pork.
- 06Drizzle half of the prepared nuoc cham dressing over the salad. Garnish with fresh mint leaves, fresh basil leaves, and chopped roasted peanuts. Serve remaining dressing on the side.
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