Vietnamese-Style Pork and Noodle Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 740
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1366 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 4 grams
- Sugar
- 14 grams
- Protein
- 35 grams
- Total: 40 min
- Active: 40 min
Ingredients
3 tablespoons plus 1 teaspoon dark brown sugar
3 tablespoons fish sauce
Kosher salt and freshly ground pepper
1 1/4 pounds thin boneless pork chops, sliced into 1/4-inch strips
8 ounces linguine-style rice noodles
1/4 cup fresh lime juice (from about 2 limes), plus lime wedges for serving
1/4 cup vegetable oil
6 cups shredded napa cabbage (about 1/2 head)
1/2 English cucumber, chopped
1/2 red onion, thinly sliced
Fresh mint and/or cilantro leaves, sliced jalapeño peppers and chopped roasted peanuts, for topping
Directions
- Whisk together 3 tablespoons brown sugar, 2 tablespoons fish sauce, 2 tablespoons water, and 1/2 teaspoon each salt and pepper in a medium bowl until the sugar dissolves. Add the pork and toss well to coat; let marinate while you make the noodles.
- Bring a large pot of salted water to a boil. Remove from the heat and add the noodles, stirring to prevent clumping. Let soak until tender, 8 to 10 minutes. Drain and rinse.
- While the noodles soak, whisk together the remaining 1 teaspoon brown sugar, 1 tablespoon fish sauce, the lime juice and 3 tablespoons vegetable oil in a large bowl. Season with salt and pepper. Remove 1/4 cup of the dressing and set aside for serving. Add the noodles, cabbage, cucumber and red onion to the bowl with the remaining dressing and toss well to coat.
- Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork and marinade and cook, turning, until the pork is browned and cooked through, 5 to 6 minutes.
- Divide the noodle-vegetable mixture and pork among shallow bowls. Drizzle the reserved dressing on top, then top with herbs, jalapeño and peanuts. Serve with lime wedges.