Vietnamese Noodle Salad with Pulled Pork
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 67
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 24
- Cholesterol
- 48
- Sodium
- 1302
- Total: 20 min
- Active: 20 min
Ingredients
8 ounces rice vermicelli
1/4 cup rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons sugar
1 large romaine lettuce heart, chopped (about 6 cups)
2 cups shredded carrots
1 seedless cucumber, halved lengthwise and sliced
2 to 2 1/2 cups pulled pork
1/2 cup packed fresh mint and/or basil, torn if large
1/3 cup salted peanuts, chopped
Sriracha, for topping
Directions
- Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
- Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
- Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
- Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.