Vietnamese Noodle Salad

Mike Garten

Yields:

Thin ones (vermicelli) made from rice cook fast and absorb sauce easily.

Advertisement - Continue Reading Below

Ingredients

8 oz. thin rice noodles
3 Tbsp. fish sauce
2 Tbsp. sugar
2 Tbsp. white vinegar
1 Tbsp. vegetable oil
1 lb. ground pork
1 jalapeño chile, finely chopped
1 romaine heart, sliced
1/4 cup chopped peanuts and fresh herbs (such as mint, cilantro, and basil)
3 cloves garlic, crushed

1. Step 1Prepare rice noodles as label directs.
2. Step 2In cup, whisk fish sauce, sugar, and vinegar.
3. Step 3In 12-in. skillet, heat vegetable oil on med.-high. Add ground pork, garlic, jalapeño, and 2 tbsp. fish sauce dressing. Cook 5 minutes or until pork is cooked through, crumbling with back of wooden spoon.
4. Step 4Cut cooked noodles with kitchen shears. Add to large bowl with pork, romaine heart, and remaining dressing. Toss. Garnish with peanuts and herbs.

About 465 cals, 28 g protein, 60 g carbs, 13 g fat (2 g sat), 2 g fiber, 980 mg sodium.

Advertisement - Continue Reading Below