Vietnamese Grilled Pork Noodle Bowls

Savory-sweet grilled pork crowns cool rice noodles and a crisp cucumber-herb salad, making the most of Washington’s August produce.

Ingredients

  • Kroger® Fresh Natural Pork Tenderloin
    1 pound $2.99
  • Butterfly Brand Pad Thai Noodle
    6 ounces $3.59
  • Cucumber
    1 large $0.89
  • Green Onions
    3 $1.19
  • Organic Cilantro
    1/2 cup loosely packed $1.69
  • Garlic
    2 cloves $0.79
  • Fresh Peeled Ginger
    1 tablespoon grated $3.99
  • Fish sauce
    3 tablespoons
  • Fresh Organic Limes
    3 tablespoons juice, about 2 limes $1.29
  • Light brown sugar
    1 1/2 tablespoons
  • Rice vinegar
    1 tablespoon
  • Neutral cooking oil
    1 tablespoon
  • Crushed red pepper flakes
    1/4 teaspoon
  • Kosher salt
    1 tablespoon plus 1/4 teaspoon
  • Water
    2 quarts plus 2 tablespoons

Instructions

  1. Whisk 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon light brown sugar, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon neutral cooking oil, and 1/4 teaspoon kosher salt. Coat 1 pound pork tenderloin in the mixture and refrigerate for 15 minutes while heating a grill to medium-high.
  2. Whisk 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1/2 tablespoon light brown sugar, 2 tablespoons water, and 1/4 teaspoon crushed red pepper flakes to make 6 1/2 tablespoons dressing.
  3. Thinly slice 1 large cucumber and 3 green onions, then chop 1/2 cup cilantro. Toss 1 large sliced cucumber, 3 sliced green onions, and 1/2 cup chopped cilantro with 3 tablespoons dressing; chill until serving.
  4. Bring 2 quarts water and 1 tablespoon kosher salt to a boil. Cook 6 ounces Pad Thai noodles until tender, about 4–5 minutes; drain, rinse under cold water, and drain thoroughly.
  5. Remove the 1 pound pork tenderloin from its marinade and discard the marinade. Grill the 1 pound pork tenderloin for 10–14 minutes, turning every 3–4 minutes, until its thickest part reaches 145°F; rest for 5 minutes, then slice thinly.
  6. Divide all 6 ounces cooked noodles between two shallow bowls and top with the full cucumber salad and the sliced 1 pound pork tenderloin. Spoon the final 3 1/2 tablespoons dressing over both bowls and plate immediately.

Total time: 45 minutes

Estimated cost: $12–$15 total

Health notes: About 640 calories per serving, with roughly 48 grams protein, 70 grams carbohydrates, and 18 grams fat.

Drink pairing: A chilled Sauvignon Blanc complements the lime, herbs, and savory fish sauce.