Think of this impressive salad as a deconstructed version of a spring roll.
2 ounces uncooked rice vermicelli noodles
12 ounces ground pork
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
Est. added sugars 5g
How to Make It
Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
This was a wonderful salad. Used pecan oil, didn't have peanut. All the textures were great together. Was surprised how much my husband liked it as he thinks of salads as strictly a side dish. Don't see how this could feed 4, maybe 3. I would double the dressing for 4 people and add a little more meat. Will try it with ground chicken next time. I am usually put off by a 15 ingredient list but loved this and will be making it again. Fish sauce is a must, it is the soy sauce of Vietnamese and Thai cooking in my opinion...
I spent a summer in Laos and ate in the local market often. This recipe sent me right back to that summer. The mint, fish sauce, cilantro and peanuts are a must. Those distinct flavors really make a difference. Four stars instead of five because the ground pork seemed dry. I will try it with pork tenderloin next time. I reduced the Sriracha to 1 tsp. Next time I'll double the sauce as I ate almost half of it on one (large) serving! I agree that this might not satisfy 4 people as written and it did take me longer than 23 minutes. Don't miss this recipe! I'll be having it again soon.
I wanted to give this salad a try since it looked so good and was very unlike most dinners I make. It turned out to be great and my husband really liked it too. I didn't make any substitutions. Next time I will make sure to use really thin rice noodles since mine were rather thick and the 2 ounces didn't add up to much. I assembled most of it in advance so it was really quick to put together at dinnertime.
Easier than I thought it would be to put together. The only substitutions I had to make was that I forgot to get peanuts so I used peanut butter powder in the dressing - yummy! About 1.5 tablespoons - probably saved some fat and calories that way too. Also used packaged shredded carrot as I had some on hand. Will definitely make again.
This salad was outstanding. The textures (crunchy veggies, soft noodles) and flavors all worked together so well. And it is definitely a fast recipe for a weeknight! I got the veggies &sauces prepared while waiting for the water to boil for the noodles, then started the pork when I added the noodles. My only sub was sesame oil instead of peanut oil, and a little easy on the Sriracha.
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