Vietnamese Noodle Salad with Grilled Pork Recipe

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Vietnamese Noodle Salad with Grilled Pork
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Ingredients
16
Count
Nutrition
1761
Calories
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Ingredients:

Directions:

  1. Cook the noodles:
  2. Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.
  3. Marinate and cook the pork:
  4. Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes. Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp. hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
  5. Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gar grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
  6. Assemble the salads:
  7. Divide the lettuce, bean sprouts, cucumber, mint, and basil amount four large soup or pasta bowls. Fluff the noodles with your fingers and divide them amound the prepared salad bowls. Put the grilled pork on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle each 3 tbsp. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1761.02 Kcal (7373 kJ)
Calories from fat 694.37 Kcal
% Daily Value*
Total Fat 77.15g 119%
Cholesterol 401.44mg 134%
Sodium 2156.92mg 90%
Potassium 4892.5mg 104%
Total Carbs 102.56g 34%
Sugars 55.33g 221%
Dietary Fiber 25.41g 102%
Protein 158.55g 317%
Vitamin C 79.5mg 133%
Vitamin A 5.9mg 197%
Iron 722.5mg 4014%
Calcium 553.3mg 55%
Amount Per 100 g
Calories 132.41 Kcal (554 kJ)
Calories from fat 52.21 Kcal
% Daily Value*
Total Fat 5.8g 119%
Cholesterol 30.18mg 134%
Sodium 162.18mg 90%
Potassium 367.87mg 104%
Total Carbs 7.71g 34%
Sugars 4.16g 221%
Dietary Fiber 1.91g 102%
Protein 11.92g 317%
Vitamin C 6mg 133%
Vitamin A 0.4mg 197%
Iron 54.3mg 4014%
Calcium 41.6mg 55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.8
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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