Refreshing with a healthy dose of spice, Vietnamese Noodle Salad makes a great meal for a crowd.
3 tablespoons light brown sugar
1 tablespoon soy sauce
4 tablespoons fish sauce, divided
1 pound pork loin or pork tenderloin, sliced 1/8 inch thick
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
2 tablespoons sugar
1/2 cup hot water
1/2 (8.8-ounce) package thin rice noodles
1 tablespoon vegetable oil
1 (10-ounce) package salad greens
1 cucumber, sliced
1/2 cup shredded carrots
1/4 cup small or coarsely chopped fresh basil leaves
2 tablespoons small fresh mint leaves
3 tablespoons fresh cilantro leaves
Garnish: fresh cilantro sprigs
How to Make It
Combine brown sugar, soy sauce, and 1 tablespoon fish sauce in a large zip-top plastic storage bag. Add pork, turning to coat; seal and chill 1 hour or overnight.
Combine chili-garlic sauce, lime juice, sugar, and remaining 3 tablespoons fish sauce in a medium bowl. Add hot water, stirring until sugar dissolves. Set aside.
Cook rice noodles according to package directions; drain. Toss noodles in chili-garlic sauce mixture.
Remove pork from marinade, discarding marinade. Heat oil in a large nonstick skillet over medium-high heat. Cook pork, in batches if necessary, 2 minutes on each side or until inside is done and edges are slightly crispy.
Combine salad greens, cucumber, and next 4 ingredients on a serving platter. Top with noodle mixture and pork. Garnish, if desired.
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