Vietnamese Pork Noodle Salad from Chef Smith of Intermountain Medical Center

Vietnamese Pork Noodle Salad Yield: 5 Servings Ingredients: Vietnamese Dressing

1-1/2 tbsp. Lime Juice

5 tbsp. Granulated Sugar

½ tsp. Fresh Garlic, Chopped

1 tsp. Fish Sauce

1 tsp. Sambal Sauce

2 tsp. Thai Sweet Chili Sauce

5 tbsp. Fresh Cilantro, Chopped

1 tbsp. Fresh Basil

1-1/2 tsp. Fresh Mint

¾ cup Water

Vietnamese Pork

5 each 4oz Fresh Pork Cutlet

2 tbsp. Brown Sugar

2 tsp. Ground Paprika

2 tsp. Ground Coriander

1 tbsp. Pureed Ginger

2 tsp. Fresh Garlic, Chopped

1 pinch Crushed Red Pepper

1 tsp. Kosher Salt

1 tbsp. White Wine

Vietnamese Noodle Salad

5 cups Rice Noodles, Cooked (per pkg instructions)

1-1/2 tbsp. Sesame Oil

2-1/2 cups Fresh Carrots, Shredded

5 cups Romaine Lettuce, Shredded

2-1/2 cups Fresh Cucumber, Peeled, Julienned

1-1/4 cups Red Onion, Julienned

1-2/3 tbsp. Dry Roasted Peanuts, Chopped

Preparations:

Vietnamese Dressing

1. Place all ingredients in a blender; puree. Chill. Vietnamese Pork

2. Preheat oven to 320F.

3. Jacard pork by lightly scoring in a diamond pattern.

4. In a bowl, combine all ingredients for the rub; evenly cover both sides of the pork.

5. In a pan sprayed with non-stick pan coating, over medium heat; brown both sides of the cutlet. Place pork in an oven safe pan.

6. Deglaze pan with wine; pour pan sauce over pork.

7. Bake for 8-10 minutes, or until an internal temperature of 145F is reached; slice into ½” strips for salad. Vietnamese Noodle Salad Assembly

8. Toss rice noodles with sesame oil.

9. Divided equally; place noodles in a bowl, add fresh ingredients into spate piles around the bowl.

10. Place 1 sliced pork cutlet in the middle of the fresh ingredients per salad.

11. Drizzle 2 ounces of Dressing on each salad; garnish with chopped peanuts.

537 Calories/ 592mg Sodium/ 25.2% Cal/Fat

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