Vietnamese Rice Stick Noodle Salad with Grilled Pork
This is a refreshing classic noodle dish, which combines rice sticks, shredded lettuce, carrots and cucumbers dressed in nuoc cham (fish sauce, lemon juice, sugar, garlic and chilies) and topped with freshly torn mint. The pork is marinated, skewered and grilled, then set atop noodles for a quick, authentic, one-dish meal.
1pack KA–ME® Rice Sticks, soaked in water until pliable, then drained
8 to 12 large romainelettuce leaves
1large carrot, peeled and julienned
1mediumcucumber, peeled, cored, and thinly sliced into half-circles
12KA–ME® Bamboo Skewers, soaked into water for 30 minutes
1small bunch freshmint, leaves only
In a bowl, whisk together 2 tbsp KA–ME Fish Sauce, 1 garlic clove, KA–ME Hoisin Sauce, KA–ME Sweet Chili Sauce and ginger. Add the pork slices and mix well to coat evenly. Marinate for 1 hour, refrigerated.
In a bowl, whisk the remaining KA–ME Fish Sauce, lemon juice and sugar completely dissolved; Add remaining garlic and chili. Let the dressing stand for 30 minutes.
Bring a pot of water to a boil. Add KA–ME Rice Sticks and boil 5 to 10 seconds until tender. Drain and shock under cold running water. Toss with the lettuce, carrot, and cucumber.
Skewer the pork slices. Brush grill with oil. Grill pork on high until crispy and medium-well on the inside.
Serve pork over noodles and salad mixture, garnish with freshly torn mint.