M/Y Grace: Boat Recipe Series
 
Vietnamese Noodle Salad with Pork

Note: For busy entertaining weeks on the boat, I make this salad with leftover meat, chicken, or pork from the night before.
 
Time Saver Tip: I buy pre-marinated pork tenderloin, preferably with an Asian marinade.
 
PORK INGREDIENTS

• 1 lb pork tenderloin
• 3 T sugar
• 1 T fish sauce
• 3 T sesame oil, divided
• 1 T soy sauce
• 2 tbsp. ground black pepper
• 1 tbsp. kosher salt
• 1 large clove garlic, minced

 
INSTRUCTIONS

1. Marinating the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie to marinade at least 1 hour, and can be made up to 1 day ahead.
2. Cooking the pork: Remove pork from refrigerator. Heat a large skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc. Divide hot pork amongst each of the four bowls.

FISH SAUCE VINAIGRETTE INGREDIENTS 

• 1 tbsp. water
• 1/2 cup rice vinegar
• 1-1/2 tbsp. fish sauce
• 4 tbsp. sugar
• Juice of 1/2 fresh lime 
• 2 medium garlic clove, minced
• 1/2 tbsp. kosher salt
• 1 pinch crushed red pepper or Aleppo pepper

 
INSTRUCTIONS 

• For the fish sauce vinaigrette: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature. The vinaigrette can be made ahead of time, and can be kept in refrigerator for 2 weeks. 

Note: I almost always have this vinaigrette in my refrigerator because it is good on just about anything! I use it on avocado halves for a light appetizer, to grilled, roasted or steamed vegetables, to meat, chicken or fish served over sticky rice — and it makes for a great marinade!