Grilled Pork and Rice Noodle Salad

recipe
The fresh herbs in this Vietnamese staple, called bun, make a refreshing salad.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 370
Caloriesfromfat 16 %
Fat 6.7 g
Satfat 1.8 g
Monofat 3 g
Polyfat 1.3 g
Protein 22.6 g
Carbohydrate 55.4 g
Fiber 3.6 g
Cholesterol 42 mg
Iron 2.6 mg
Sodium 947 mg
Calcium 82 mg

Ingredients

2/3 cup boiling water
1/4 cup sugar
1/3 cup fresh lime juice
3 tablespoons fish sauce
2 teaspoons chile paste with garlic
1 garlic clove, minced
1/2 pound uncooked rice sticks (rice-flour noodles)
2 cups mixed salad greens
2 cups julienne-cut cucumber (about 3/4 pound)
1 1/2 cups julienne-cut carrot (about 1/2 pound)
1 cup fresh bean sprouts
1/2 cup chopped fresh mint
1/2 cup chopped fresh basil
1/4 cup chopped dry-roasted peanuts

Preparation

Combine boiling water and sugar, stirring until sugar dissolves. Add juice, fish sauce, chile paste, and garlic. Cool.

Prepare noodles according to package directions; drain. Combine noodles, greens, and next 6 ingredients (greens through pork chops) in a large bowl. Add juice mixture; toss well. Sprinkle with peanuts.

(Totals include Hoisin-Marinated Pork Chops)

Note:

August 2002
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