Lunch / Dinner
Vietnamese Noodle Salad
When the temperature starts to rise, the comfort foods take a backseat to fresh entrée salads. Full of contrasting flavors and textures, some of the best main-dish salad recipes come from Asia and are a cinch to duplicate at home.
FOR THE PORK, COMBINE:
FOR THE DRESSING, HEAT:
FOR THE SALAD, COOK:
This pork will have a ton of flavor after marinating for just an hour, but it's even better when it can marinate overnight or longer.
For the pork, combine minced scallions, minced garlic, minced cilantro, 2 Tbsp. fish sauce, soy sauce, 1 Tbsp. sugar, sesame oil, 1 tsp. pepper flakes, and zest in a bowl. Add pork, toss to coat, and marinate at least 1 hour, or up to 2 days in the refrigerator.
For the dressing, heat water, 2 Tbsp. sugar, 2 Tbsp. fish sauce, vinegar, shredded carrot, and grated garlic in a saucepan over medium-high heat until sugar dissolves. Off heat, stir in lime juice and 1 tsp. pepper flakes.
For the salad, cook noodles according to package directions; drain and rinse. Toss noodles with half the dressing and let sit at least 2 hours or overnight.
To serve, divide noodles among bowls; top with pork, bean sprouts, cilantro, mint, sliced scallions, cucumber, julienned carrots, and peanuts. Serve salad with remaining dressing on the side.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 1081mg 45%
Carbs 38g 12%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.