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.
To prepare salad, place vermicelli in a large bowl. Cover with boiling water.
Let stand 20 minutes or until tender.
Drain and rinse under cold water; drain.
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.
Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork.
Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.
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.
Place pork on a cutting board; let stand 5 minutes.
Cut across grain into very thin slices.
Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl.
Pour dressing over salad; toss well. Top with pork and nuts.
Serve with lime wedges, if desired.
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