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.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
Ingredients
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Kroger® Fresh Natural Pork Tenderloin1 pound $2.99
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Butterfly Brand Pad Thai Noodle6 ounces $3.59
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Cucumber1 large $0.89
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Green Onions3 $1.19
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Organic Cilantro1/2 cup loosely packed $1.69
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Garlic2 cloves $0.79
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Fresh Peeled Ginger1 tablespoon grated $3.99
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Fish sauce3 tablespoons
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Fresh Organic Limes3 tablespoons juice, about 2 limes $1.29
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Light brown sugar1 1/2 tablespoons
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Rice vinegar1 tablespoon
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Neutral cooking oil1 tablespoon
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Crushed red pepper flakes1/4 teaspoon
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Kosher salt1 tablespoon plus 1/4 teaspoon
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Water2 quarts plus 2 tablespoons
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.