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.
So the pork shoulder is firm enough to easily slice thinly, freeze it for about 1 hour prior to slicing.
To remove residual starches that cause cooked noodles to stick together, rinse them in cold water.
% 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.