Vietnamese Noodle Salad Bowl with Pickled Apples

(2017 Pairings) A delicious Vietnamese noodle salad with grilled lemongrass pork and pickled apples.

Photo of Vietnamese Noodle Salad Bowl with Pickled Apples


11 Tbsp sugar divided
1-1/2 Tbsp plus 1 tsp chopped garlic divided
1 Tbsp chopped shallots
2 Tbsp lemongrass paste
1/4 tsp ground black pepper
2 tsp soy sauce
2 Tbsp plus 1/4 cup fish sauce divided
1 Tbsp vegetable oil
1 lb boneless pork shoulder steak thinly sliced into 3 pieces
1-3/4 cups water divided
4-1/2 Tbsp distilled white vinegar
1/4 tsp salt
3 cups DOLE Chef-Ready Cuts Diced Apples
1-1/2 cups carrots julienned
1/3 cup lime juice
1 Thai chili minced
4 cups red leaf lettuce torn
1 package (14 oz.) thin rice vermicelli cooked to package directions
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup roasted peanuts crushed


  1. Combine 2 tablespoons sugar, 1-1/2 tablespoons garlic, shallot, lemongrass, pepper, soy sauce, 2 tablespoons fish sauce, and oil in a blender or food processor container.  Cover; blend until smooth.  Transfer to a bowl.  Add the pork, and turn to coat well. Cover and let stand at room temperature for 1 hour. Or, refrigerate up to 24 hours.
  2. Dissolve 5 tablespoons sugar in 1-1/4 cups water.  Add vinegar, salt, apples, and carrots.  Cover and let stand at least 1 hour.
  3. Combine remaining 1/4 cup fish sauce, 1/4 cup sugar, 1/2 cup water, lime juice, Thai chili, and 1 teaspoon garlic in a medium bowl.  Cover and let stand at least 30 minutes.
  4. Preheat grill to medium-high. Grill pork for 6 to 8 minutes, turning frequently, until cooked through.
  5. Divide lettuce between four bowls.  Top each bowl with rice vermicelli, mint, cilantro, peanuts, grilled pork, apples, and carrots.  Serve salad with sauce.
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