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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