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Craving-Vietnamese Salad

Kathie Carr

"I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it."
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2 h 10 m servings 478 cals
Original recipe yields 8 servings

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  • Prep

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  1. Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
  2. Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
  3. Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
  4. Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
  5. Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
  6. Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.


  • Cook's Notes:
  • You can make it meatless, with pork, shrimp, chicken breast, flank steak, pressed tofu, or any combination. I generally use pork and shrimp for authenticity, but any combination of meats and shrimp is very good. Cook tofu separately if using.
  • You can also add shredded basil leaves, about 3/4 cup, if you like.
  • If you are traveling with the salad, do not add vegetables and dressing until you are ready to serve it. Toss everything together when you arrive and garnish with peanuts.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 478 calories; 21.6 g fat; 39.6 g carbohydrates; 28.1 g protein; 130 mg cholesterol; 1926 mg sodium. Full nutrition

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Such a delicious salad. So flavorful. Reduce the sriracha if you don't want really hot.