Grilled Pork and Rice Noodle Salad

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

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Nutritional Information

Amount per serving
  • Calories: 370
  • Calories from fat: 16%
  • Fat: 6.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.3g
  • Protein: 22.6g
  • Carbohydrate: 55.4g
  • Fiber: 3.6g
  • Cholesterol: 42mg
  • Iron: 2.6mg
  • Sodium: 947mg
  • Calcium: 82mg


  • 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


  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)
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