Name: Vietnamese Noodle Salad with Pork
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: 1 jalapeno pepper, seeded and minced -; 3 tablespoons lime juice -; 2 tablespoons fish sauce or soy sauce -; 2 teaspoons brown sugar -; 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices -; 1 package (8.8 ounces) vermicelli-style thin rice noodles -; Dressing: -; 1/4 cup water -; 2 tablespoons lime juice -; 1 tablespoon fish sauce or soy sauce -; 1/2 teaspoon brown sugar -; Salad: -; 2 cups shredded lettuce -; 2 plum tomatoes, sliced -; 1 medium cucumber, julienned -; 2 medium carrots, julienned -; 1/2 cup coarsely chopped fresh cilantro -; 1/4 cup loosely packed fresh mint leaves -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Vietnamese Noodle Salad with Pork

1. 1 jalapeno pepper, seeded and minced -

2. 3 tablespoons lime juice -

3. 2 tablespoons fish sauce or soy sauce -

4. 2 teaspoons brown sugar -

5. 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices -

6. 1 package (8.8 ounces) vermicelli-style thin rice noodles -

7. Dressing: -

8. 1/4 cup water -

9. 2 tablespoons lime juice -

10. 1 tablespoon fish sauce or soy sauce -

11. 1/2 teaspoon brown sugar -

12. Salad: -

13. 2 cups shredded lettuce -

14. 2 plum tomatoes, sliced -

15. 1 medium cucumber, julienned -

16. 2 medium carrots, julienned -

17. 1/2 cup coarsely chopped fresh cilantro -

18. 1/4 cup loosely packed fresh mint leaves -

How to cook deliciously - Vietnamese Noodle Salad with Pork

1. Stage

In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight.

2. Stage

Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°.

3. Stage

Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.