Vietnamese Noodle Salad with Grilled Pork

Ingredients

• Pinch salt
• 8 oz. dried rice vermicelli
• ¼ cup sugar
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1-½ lb. pork loin or sirloin, sliced into large pieces about ¼-inch thick
• + 9 more ingredients
• • ¹/₃ to ½ cup roughly chopped or small whole mint leaves
  • 2 cups fresh, crisp bean sprouts
  • ¹/₃ to ½ cup roughly chopped or small basil or Thai basil leaves
  • 2 cups washed and shredded romaine, red, or green leaf lettuce
  • 2 Tbs. vegetable oil
  • 1-½ cups peeled, seeded, and julienned cucumber
  • 2 large shallots, sliced, or 5 scallions (white parts only), chopped
  • 2 tsp. fish sauce
  • 2 tsp. soy sauce

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a c...

View full recipe at Fine Cooking