It was a good base recipe, but it would require too many changes to make it better. Too much pepper, lime, and mint just over power the dish.
Vietnamese Noodle Salad with Pork
Yield: 4 Servings
Cost per Serving: $2.56
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Amount per serving
- Calories: 397
- Fat: 6g
- Saturated fat: 0g
- Protein: 20g
- Carbohydrate: 65g
- Fiber: 3g
- Cholesterol: 0mg
- Sodium: 453mg
- 1 pork tenderloin (about 3/4 lb.)
- Salt and pepper
- 1/2 cup lime juice
- 3 tablespoons sugar
- 8 ounces thin rice noodles (vermicelli) or angel-hair pasta
- 3 cups shredded lettuce
- 1 cup shredded carrots
- 1/2 cup fresh mint leaves, coarsely chopped
- 1/2 cup fresh basil leaves, coarsely chopped
- Cut pork tenderloin in half lengthwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork, turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with foil and let stand.
- In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to package directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint and basil.
- Thinly slice pork and place in a bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserved juices and serve.
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