Vietnamese Grilled Pork Noodle Salad

Step 1

Thinly slice 1 lb pork shoulder against the grain. In a bowl, mix 2 tbsp fish sauce, 2 tbsp brown sugar, and juice of 1 lime. Add pork, toss to coat, and let marinate for 15 minutes.

Step 2

Cook 8 oz rice noodles according to package directions until tender, about 5-7 minutes. Drain, rinse with cold water, and set aside.

Step 3

While noodles cook, heat a grill pan or skillet over medium-high. Grill pork slices in a single layer, working in batches if needed, until charred and cooked through, about 2-3 minutes per side.

Step 4

Slice 1 cucumber into thin rounds and shred 2 cups lettuce. Divide noodles among 2 bowls, then top with lettuce, cucumber, and grilled pork.

Step 5

In a small bowl, whisk remaining 1 tbsp fish sauce, juice of 1 lime, and 2 tbsp water. Drizzle over each bowl and sprinkle with 0.25 cup chopped peanuts. Serve with extra lime wedges if desired.

Step 6

Optional: add sliced fresh herbs like mint or cilantro, or a few slices of fresh chili for heat.

Step 7

Serve immediately, tossing everything together before eating.