This flavorful salad contains cucumbers and other fresh vegetables. Choose your favorite veggies, at least three different kinds. For variety, grill boneless, skinless chicken thighs in place of the pork chops.
Servings: 4 servings
Calories: 640 kcal
, minced, divided
+ 3 tablespoons gluten-free Asian fish sauce
Grated zest of 1 lime
crushed red pepper flakes
thin (¾-inch thick or less) boneless pork chops
fresh lime juice
sliced jalapeño chile
, more to taste
dried rice vermicelli
thinly sliced seeded cucumbers
shredded or thinly sliced mixed vegetables
, such as carrots, lettuce, daikon radish, green onions, bean sprouts
lightly packed fresh cilantro and/or mint leaves
sunflower seeds or chopped peanuts
In a bowl large enough to hold the pork chops, combine oil, half the garlic, ¼ cup fish sauce, 2 tablespoons sugar, lime zest and red pepper flakes. Mix well to incorporate the sugar. Add pork chops and marinate at room temperature for up to an hour or refrigerate for several hours or overnight.
Combine remaining garlic, 3 tablespoons fish sauce, 2 tablespoons sugar, lime juice and jalapeño in a small bowl. Cover until ready to use. (Sauce can be made a day ahead and stored, covered tightly, in the refrigerator.)
Bring a medium pot of water to a boil. Add rice vermicelli and turn off the heat. Let noodles stand until cooked (taste one to check for doneness), about 3 minutes or according to package directions. Drain noodles in a colander and rinse with cold water. Let noodles drain well (and even give them a little squeeze) to remove excess water. If you want, snip the noodles into smaller lengths with kitchen shears.
Heat the grill to moderate heat. Remove the pork from marinade and wipe away any excess. Grill the pork, turning once, until done, 3 to 4 minutes per side for ¾-inch thick chops. Remove meat from the grill and set it on a cutting board.
Toss noodles, vegetables and herbs with the sauce and place salad on a large platter. Cut the pork into thin slices and place them over the salad. Top with sunflower seeds or chopped peanuts, if desired.
Vietnamese-Style Rice Vermicelli Salad with Grilled Pork
Amount Per Serving
Calories from Fat 198
% Daily Value*
Total Fat 22g
Saturated Fat 9g
Total Carbohydrates 78g
Dietary Fiber 8g
* Percent Daily Values are based on a 2000 calorie diet.