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Brisket and Rice Noodles with Pineapple Salsa

Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Makes 4 servings

Pulled pork or cooked shrimp can stand in for the brisket.


  • 1 tablespoon kosher salt
  • 1/2 (8.8-oz.) package thin rice noodles
  • 1/2 fresh pineapple, peeled, cored, and finely chopped
  • 1 1/2 small Kirby cucumbers, seeded and sliced
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons seasoned rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 2 tablespoons roasted peanut oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon Asian hot chili sauce (such as Sriracha)
  • 4 cups shredded romaine lettuce
  • 1 pound shredded smoked beef brisket, warm
  • 1/2 cup sliced pickled Peppadew peppers
  • 1/2 cup assorted torn mint, basil, and cilantro

How to Make It

  1. Microwave 8 cups water and 1 Tbsp. kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge noodles in water; let stand 20 minutes or until tender. Drain.

  2. Meanwhile, toss together pineapple and next 4 ingredients; add table salt and black pepper to taste.

  3. Whisk together hoisin sauce, next 4 ingredients, and 2 Tbsp. water. Combine drained noodles and 2 Tbsp. hoisin sauce mixture in a medium bowl, tossing to coat.

  4. Divide lettuce among 4 bowls. Top with noodles, pineapple mixture, brisket, and peppers. Drizzle with desired amount of remaining hoisin mixture. Sprinkle with herbs, and serve immediately.