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Vietnamese Rice Stick Noodle Salad with Grilled Pork

  • 4servings

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Source: www.kame.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup KA-ME fish sauce

  2. 2 garlic cloves, peeled and minced

  3. 1 small red Thai or Cayenne chili, stem and seeds removed, and minced

  4. 1 Tbsp KA-ME Hoisin sauce

  5. 1 tsp KA-ME Sweet Chili Sauce

  6. 1 oz ginger, peeled and finely grated

  7. 2 Tbsp vegetable oil

  8. 1 pound pork tenderloin, thinly sliced into rounds

  9. 1/3 cup lemon juice

  10. 1/3 cup palm sugar or granulated sugar

  11. 1 pack KA-ME Rice Sticks , soaked in water until pliable

  12. 8 to 12 large romaine lettuce leaves

  13. 1 large carrot, peeled and julienned

  14. 1 small to medium cucumber, peeled, cored, and thinly sliced into half-circles

  15. 12 long bamboo skewers, soaked into water for 30 minutes

  16. 1 small bunch fresh mint, leaves only

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together 2 Tbsp fish sauce, 1 garlic clove, hoisin sauce, chili sauce, and ginger. Add the pork slices and mix well to coat the pieces evenly. Marinate for 1 hour, refrigerated.

  2. In a small bowl, whisk together the remaining fish sauce, lemon juice and sugar until sugar is completely dissolved.

  3. Add remaining garlic clove and chili. Let the dressing stand for 30 minutes before serving.

  4. Bring a pot of water to a boil. Drain noodles and boil until just tender, 5 to 10 seconds. Shock under cold running water, drain thoroughly, and transfer to large mixing bowl with the lettuce, carrot, and cucumber. Toss well and divide among 4 to 6 bowls or plates.

  5. Thread the pork slices onto bamboo skewers. Brush grill with oil. Grill pork on high until crispy on the outside and medium-well on the inside.

  6. Divide among each serving of noodles, and garnish with freshly torn mint before serving. Instruct guests to drizzle with dressing according to taste.

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