thepioneerwoman
Pork and Rice Noodle Salad
This Vietnamese-inspired pork and rice noodle salad features juicy marinated pork, fresh veggies, herbs, and a bright, tangy dressing for a flavorful meal.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●measuring cup
- ●baking dish
- ●skillet
- ●oven
- ●cutting board
- ●bowl
📝 Preparation Steps
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Make the marinade: Whisk together the fish sauce, lime juice, brown sugar, chile, shallot and 2 tablespoons water in a liquid measuring cup until the sugar is dissolved.
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Put the pork in a shallow baking dish and drizzle with ⅓ cup of the marinade. Reserve the remaining marinade for dressing. Cover the pork and let marinate ⏱️ 30 minutes and up to ⏱️ 4 hours (refrigerate if marinating longer than ⏱️ 30 minutes).
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Preheat the oven to 425°F. Remove the pork from the marinade (discard the marinade), pat it dry and sprinkle with the salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, turning as needed, until golden brown on all sides, about ⏱️ 5 minutes. Transfer the skillet to the oven and bake until the pork is cooked through and a thermometer inserted into the center registers 145°F, 15 to ⏱️ 17 minutes.
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Transfer the pork to a cutting board and tent with foil. Let rest for at least ⏱️ 5 minutes, then thinly slice.
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Meanwhile, place the rice noodles and bean sprouts in a large bowl. Cover with boiling water and let sit until the noodles are tender, 4 to ⏱️ 5 minutes. Drain and rinse under cold water.
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To assemble the salads, divide the rice noodles and bean sprouts among serving bowls. Top with the romaine, cucumber and carrots. Add the pork and drizzle with the reserved marinade. Sprinkle with the herbs and peanuts.
Nutrition Facts
calories
359 Calories
fat Content
12 g
fiber Content
4 g
sugar Content
10 g
sodium Content
1078 mg
protein Content
40 g
trans Fat Content
0 g
cholesterol Content
109 mg
carbohydrate Content
21 g
saturated Fat Content
3 g
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