We just made this recipe a few days ago, and it was amazing, so I had to share! I found this recipe in the most recent Cooking Light issue, and changed it slightly to use things I had on-hand (pork tenderloin instead of ground pork) and also to have more uniform vegetables (I julienned everything using my mandoline, so that it would be easier to eat!). We loved it, and we will definitely be making this again, especially now that squash will be abundant throughout the next several months! Enjoy!
Vietnamese Pork Salad
Adapted from Cooking Light, June 2016
2 ounces uncooked brown rice vermicelli noodles (I use Annie Chun’s brown rice maifun noodles)
1 pork tenderloin, about 1 1/4 lbs, silver skin trimmed
7 tablespoons fresh lime juice
2 1/2 tablespoons sugar
4 teaspoons fish sauce
1 tablespoon sunflower oil
2 tablespoons sliced green onions
2 teaspoons Sriracha or chile garlic sauce
4 cups mixed lettuces
1 cup julienned cucumber
1 cup julienned carrot
1/2 cup julienned yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
2. Heat oven to 400F. Spray a large oven-proof skillet with cooking spray, and heat over medium-high heat. Add pork to pan; cook about 6 minutes, browning on all sides. Place pan into the oven for 10-12 minutes, or until pork reaches an internal temperature of 140F. Let rest for 10 minutes, then cut into slices.
3. Combine lime juice, sugar, fish sauce, Sriracha, green onions, and oil in a bowl; set aside.
4. Arrange lettuce, cucumber, carrot, and squash on 4 plates. Top with noodles, pork slices, cilantro, and mint. Drizzle juice mixture over top.
Total Fat: 12.2 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 538.7 mg
Potassium: 269.2 mg
Total Carbohydrate: 28.9 g
Dietary Fiber: 3.6 g
Sugars: 11.9 g
Protein: 33.5 g