Vietnamese Caramelized Pork and Rice Noodle Salad

Vietnamese Caramelized Pork and Rice Noodle Salad
Photo by Becky Luigart-Stayner

Ingredients

  • Dressing:
  • ¼ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ½ cup chopped dry-roasted peanuts
  • ¼ teaspoon garlic powder
  • 1 cup matchstick-cut carrot
  • ¼ cup chopped fresh basil
  • + 21 more ingredients
    • ¾ teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 3 tablespoons rice vinegar
    • 1 ½ tablespoons fish sauce
    • 1 pound pork tenderloin, trimmed
    • 2 cups thinly sliced red leaf lettuce
    • 4 ½ tablespoons granulated sugar
    • 3 tablespoons brown sugar
    • 2 teaspoons minced peeled fresh ginger
    • 1 (6-ounce) package rice vermicelli
    • Cooking spray
    • 2 teaspoons fish sauce
    • Salad:
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons fresh lime juice
    • 1 cup matchstick-cut peeled English cucumber
    • 1 cup bean sprouts
    • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
    • 3 garlic cloves, minced
    • 3 tablespoons chopped fresh mint
    • Lime wedges (optional)
    • ¾ cup water

To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool. To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse unde...

View full recipe at My Recipes

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