Vietnamese Caramelized Pork and Rice Noodle Salad

from Cooking Light, June '07

Yield

6 servings (serving size: 1 2/3 cups salad, about 2 ounces pork, and 4 teaspoons peanuts)

Ingredients

• Dressing:
• 3/4 cup water
• 4 1/2 tablespoons granulated sugar
• 3 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons fish sauce
• 2 teaspoons minced peeled fresh ginger
• 3/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 3 garlic cloves, minced
• 
  Salad:
• 1 (6-ounce) package rice vermicelli
• 1 pound pork tenderloin, trimmed
• 2 teaspoons fish sauce
• 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons brown sugar
• Cooking spray
• 2 cups thinly sliced red leaf lettuce
• 1 cup matchstick-cut peeled English cucumber
• 1 cup matchstick-cut carrot
• 1 cup bean sprouts
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped fresh mint
• 1/2 cup chopped dry-roasted peanuts
• Lime wedges (optional)

Preparation

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

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.

Prepare 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. 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 mélange of Asian flavors. --Jeffery Lindenmuth

Nutritional Information

Calories:

342 (22% from fat)

Fat:

8.3g (sat 1.9g,mono 3.7g,poly 1.9g)

Protein:

19.9g

Carbohydrate:

47.6g

Fiber:

2.7g

Cholesterol:

43mg

Iron:

1.9mg

Sodium:

821mg

Calcium:

48mg