We are having the most unusual weather in Seattle. Just last week it was snowing and today we had weather in the 60 degree range. Blue skies, sunshine, and above 60 degrees makes it “shorts” and “tank-top” weather around here. You have to live in Seattle to appreciate days like this – we’ve had a very gray, cold, wet winter. People around here celebrate the sunshine with BBQ’s, cold beer, iced tea, and yard work.
Because of the awesome weather today I decided to make a salad for dinner. It is inspired by some take out my sister brought me from Seattle Deli, a very popular Vietnamese deli in South Seattle. The BBQ Pork I grilled was spectacular exceeding my exceptions. I couldn’t stop eating it!
This is the perfect salad to serve for lunch or dinner on a warm spring/summer night. So refreshing and so filling! If you find yourself enjoying some warm sunshine, consider this salad. You won’t regret it.
Vietnamese Inspired BBQ Pork Salad
serves 2-4 people
Salad Ingredients:
4 cups of chopped green leaf lettuce
1 cup julienned carrots
1/2 cup thai basil chopped
1 cup bean sprouts
1/4 cup green onion chopped
1/2 cup cilantro
1/2 cup cucumber seeded and sliced
4 oz. (one bundle) rice vermicelli noodles cooked
1 cup toasted peanuts
BBQ Pork and Marinade Ingredients:
2 lbs pork butt
1 tbs. soy sauce
1/4 cup fresh lime juice
2 tbl. fish sauce
1/4 cup water
2 tbl. of olive oil
2/3 sugar
salt and pepper to taste
1/2 an onion chopped
Salad Dressing Ingredients:
2 cloves of chopped garlic
1 tbl. of chili garlic sauce
1/4 cup rice vinegar
1/4 lime juice
1/4 cup fish sauce
1/4 cup of water
2/3 cup of sugar
2 tbl. of olive oil
Directions:
In a microwave-safe bowl combine all the marinade ingredients except for the pork and chopped onion and microwave for 2 minutes. Stir the marinade until all the sugar has dissolved and allow to cool for 10 minutes. Add the pork and chopped onion to the marinade and massage the meat for a couple of minutes. Marinade the meat on the counter for 1 hour (or more if you have time).
Next, prepare all the salad ingredients.
Toast chopped peanuts by placing them in a medium hot frying pan (no oil) and stir for about 8 minutes or until toasted.
Prepare salad dressing by combining all the salad dressing ingredients and microwaving the dressing for 2 minutes. Stir the mixture until the sugar is completely dissolved and place in refrigerator.
Cook vermicelli noodles according to package instructions, drain, and rinse in cold water. Set aside. *You may want to use kitchen shears to cut the noodles a few times. This makes it easier to toss in the salad.
Place pork on hot grill and sprinkle salt and pepper over the meat. Cook the pork until internal temperature is 140F degrees. Remove from heat and let it rest for 5 minutes and cut into bite sized pieces. I grilled the pork on my cast iron grill.
Assemble the salad by placing lettuce on the bottom of your plate (or bowl) and placing all the other ingredients on top. Top off with toasted peanuts. Finally add salad dressing right before serving. Enjoy!
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{ 24 comments… read them below or add one }
That looks absolutely delicious!! Your pics are amazing…making my mouth water…
Just made this for dinner! I used chicken instead and it turned out great! Fantastic recipe, thanks!
Screamin Mama: Thanks for your kind words. I am a visual person so taking pictures of the food we eat here has been a great joy and hobby.
BA: I’m so glad to hear you made this and you liked it. Although its been back to dreary weather here again, I plan on making this often this summer.
That’s awesome. I always order this BBQ Pork Salad at Vietnamese restaurants. Now I can follow your recipe to try at home. Thanks a million!
We did have such a great weekend here in Seattle. I have to admit that I wore shorts! It was too nice not to!
Your salad looks great. I love to get this at Vietnamese restaruants!
Alice your pictures are all amazing, keep up the great work !
Wow, this looks and sounds heavenly! I think you have a career in food photography, you are seriously talented.
Alice – just an update:
Had leftovers for lunch today, minus the noodles, topped with grilled salmon, fresh pineapple and avocado! Unfortunately, it was too small of a portion of salmon to do the marinade again, but the dressing was great the day after.
This salad looks so fresh and tasty and good!
The salad, particularly the pork, looks delicious. I’m with you on the weather – enough already! Yesterday it was actually snowing. Today it was nearly 60. Ugh!
Thanks everyone for your kind words.
BA: I bet the salad was good with the salmon and pineapple. I also had this salad the day after I made it and I was surprised how well the lettuce held up considering it sat overnight in my fridge with dressing on it. Thanks for the followup!
Oh yum! I love the BBQ pork dishes at our locak Vietnamese place. This looks really nice!
I looooove this dish. It’s always such a dilemma when I go to vietnamese restaurants. This or pho? Oh, how I love both!
Hey, everybody is going to have to get up way before breakfast to meet the quality of your recipes and blog. Wow!
Love bun thit nuong! I used to live and work right by seattle deli and it was always a good deal. we actually made it this weekend so will be posting our version of this soon!
Looking forward to reading your post!
Thanks for sharing another great recipe with me! I can’t wait to make it for my family tonight! I am sure they are going to love it! Thanks again.
Oh my gosh, that looks fabulous! Gave me a huge craving.
I just came across your recipe. I love ordering this salad at Vietnamese restaurants, but when I have tried to make other versions of it at home, the taste isn’t quite the same. I am convinced that the problem is the fish sauce. There are so many brands available and I don’t know which one is a good one. What brand do you use? I also live in Seattle so I have access to Uwajimia. Thanks for finally giving me a solution.
Hi Julie,
I don’t have a favorite brand. I just buy what is on sale typically. However, I’m wondering if the recipes you are using call for too much fish sauce. I would use less.. a lot less if you don’t like the taste. Fish sauce is a flavoring agent to add deep layered flavor and it can be overpowering. Hope this helps.
Making this tonight, looks really great. Have a couple questions for you, though: How much sugar goes into the marinade? (“2/3 Sugar”) also, is it correct that the dressing takes 2/3 cup of sugar? Just seems like a lot to my amateur eyes. Thanks!
Hi. I made just the pork part maybe a month ago and will be making it tomorrow night. I also was not sure on the sugar unit, but went with cup unit because I find that Vietnamese is a little sweet. It turned out a little sweet for my taste buds and plan on cutting back on the amount of sugar this time.
Most importantly my picky 2.5 year old daughter loved it! She rarely eats meat, but ate almost a whole pork chop seasoned with this marinade recipe. I hope cutting sugar doesn’t affect her consumption.
You have a great website. Thanks for sharing.
You forgot lemon grass in the marinade. It’s essential for this recipe
My Husband and I tried this tonight. We loved it! We have tried many similar versions of this dish in restaurants and decided to try it at home. So glad we did. The Thai basil was a nice touch.
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