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Grilled Pork and Rice Noodle Salad

Yield 6 servings (serving size: 1 1/2 cups)
The fresh herbs in this Vietnamese staple, called bun, make a refreshing salad.

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
  • 4 Hoisin-Marinated Pork Chops, thinly sliced
  • 1/4 cup chopped dry-roasted peanuts

Nutrition 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

How to Make It

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

  2. 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.

  3. (Totals include Hoisin-Marinated Pork Chops)