Bun Thit Heo Nuong Grilled Pork Noodle Salad
Sticky grilled pork with cold vermicelli, crunchy salad and herbs, all tied together with a sweet lime dressing.
- Time40 min
- LevelEasy
- Costabout £2.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork with the lemongrass, half the garlic, 1 tablespoon of fish sauce and 1 tablespoon of sugar. Marinate for 20 minutes.
20 min - 2
Cook the vermicelli in boiling water for 3 minutes, drain and rinse until cold.
3 min - 3
Whisk the remaining fish sauce, sugar and garlic with the lime juice, chilli and 4 tablespoons of water.
- 4
Heat the oil in a large frying pan until very hot. Fry the pork in batches for 3 to 4 minutes until charred at the edges and cooked through.
8 min - 5
Divide the noodles, lettuce, cucumber, carrot and mint between bowls and top with the pork.
- 6
Pour over the dressing and toss together at the table.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.