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Vietnamese Noodle Salad

Photo: Stephen Devries; Styling: Linda Hirst

 

Prep time 30 mins
Marinate time 1 hr
Cook time 8 mins
Yield Makes 4 servings
Refreshing with a healthy dose of spice, Vietnamese Noodle Salad makes a great meal for a crowd.

Ingredients

  • 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

  1. 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.

  2. 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.

  3. Cook rice noodles according to package directions; drain. Toss noodles in chili-garlic sauce mixture.

  4. 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.

  5. Combine salad greens, cucumber, and next 4 ingredients on a serving platter. Top with noodle mixture and pork. Garnish, if desired.