Vietnamese Caramelized Pork and Rice Noodle Salad

Name: Vietnamese Caramelized Pork and Rice Noodle Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 237 milliliters bean sprouts; 0 teaspoons freshly ground black pepper; 3 Tbsps brown sugar; 237 milliliters matchstick-cut carrot; 237 milliliters matchstick-cut peeled English cucumber; 118 milliliters chopped dry-roasted peanuts; 2 Tbsps fish sauce; 2 teaspoons fish sauce; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh cilantro; 2 teaspoons minced peeled fresh ginger; 3 Tbsps chopped fresh mint; 3 garlic cloves, minced; 0 teaspoons garlic powder; 5 Tbsps granulated sugar; 454 grams pork tenderloin, trimmed; 473 milliliters thinly sliced red leaf lettuce; 2 Tbsps fresh lime juice; 170 grams package rice vermicelli; 3 Tbsps rice vinegar; 0 teaspoons salt; 1 teaspoons Sriracha (hot chile sauce, such as Huy Fong); 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong); 177 milliliters water

Vietnamese Caramelized Pork and Rice Noodle Salad

You can never have too many main course recipes, so give Vietnamese Caramelized Pork and Rice Noodle Salad a try. One portion of this dish contains roughly 21g of protein, 8g of fat, and a total of 347 calories. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is typical of Vietnamese cuisine. Head to the store and pick up salt, mint, ginger, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves.

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Sugar

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Sauce Pan

Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water.

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Water

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Bowl

Let stand 20 minutes or until tender.

Drain and rinse under cold water; drain.

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Water

Prepare grill.

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Grill

Cut tenderloin in half lengthwise.

Cut each piece in half crosswise.

Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet.

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Meat

Pork

Wrap

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Plastic Wrap

Meat Tenderizer

Frying Pan

Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork.

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Fish Sauce

Sriracha

Pork

Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.

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Garlic Powder

Brown Sugar

Pepper

Pork

Salt

Place pork on a grill rack coated with cooking spray. Grill 12 minutes or until slightly pink in center, turning pieces occasionally to prevent burning.

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Cooking Spray

Pork

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Grill

Place pork on a cutting board; let stand 5 minutes.

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Pork

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Cutting Board

Cut across grain into very thin slices.

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Grains

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl.

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Lettuce

Mint

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Bowl

Pour dressing over salad; toss well. Top with pork and nuts.

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Nuts

Pork

Serve with lime wedges, if desired.

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Lime Wedge

Beer note: Try a Belgian white beer, a light-bodied wheat beer that both refreshes and invigorates. The widely available Hoegaarden White ($8 for a six-pack) has a sweet-tart balance and includes subtle additions of orange peel and coriander--ingredients that bring their own exotic spice to this dish's mlange of Asian flavors. --Jeffery Lindenmuth

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Orange Zest

Beer

Coriander

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.