Pork and rice noodles accompanied with fresh vegetables, drizzled with a sweet Vietnamese dressing and topped with peanuts.

Serves 5
Gluten and Dairy Free

Ingredients

Vietnamese Dressing
  • 1½ tbsp. lime juice
  • 5½ 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
  • 1½ tsp. fresh mint
  • ¾ cup water
Vietnamese Pork
  • 5 each 4oz fresh pork cutlet
  • 2½ tbsp. brown sugar
  • 2½ tsp. ground paprika
  • 2½ tsp. ground coriander
  • 1 tbsp. ginger, pureed
  • 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 ½ tbsp. sesame oil
  • 2 ½ cups fresh carrots, shredded
  • 5 cups romaine lettuce, shredded
  • 2 ½ cups fresh cucumber, peeled, julienned
  • 1 ¼ cups red onion, julienned
  • 2 tbsp. dry roasted peanuts, chopped

Instructions

Vietnamese Dressing
  1. Place all ingredients in a blender; puree. Chill.
Vietnamese Pork
  1. Preheat oven to 320F.
  2. Prepare pork by lightly scoring in a diamond pattern.
  3. In a bowl, combine all ingredients for the rub; evenly cover both sides of the pork.
  4. 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.
  5. Deglaze pan with wine; pour pan sauce over pork.
  6. Bake for 8-10 minutes, or until an internal temperature of 145F is reached; slice into ½” strips for salad.

Plate Assembly

  1. Toss rice noodles with sesame oil.
  2. Divided equally; place noodles in a bowl, add fresh ingredients into spate piles around the bowl.
  3. Place 1 sliced pork cutlet in the middle of the fresh ingredients per salad.
  4. Drizzle 2 ounces of dressing on each salad; garnish with chopped peanuts