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.