Name: Vietnamese-Style Pork and Noodle Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons plus 1 teaspoon dark brown sugar; 3 tablespoons fish sauce; Kosher salt and freshly ground pepper; 1 1/4 pounds thin boneless pork chops, sliced into 1/4-inch strips; 8 ounces linguine-style rice noodles; 1/4 cup fresh lime juice (from about 2 limes), plus lime wedges for serving; 1/4 cup vegetable oil; 6 cups shredded napa cabbage (about 1/2 head); 1/2 English cucumber, chopped; 1/2 red onion, thinly sliced; Fresh mint and/or cilantro leaves, sliced jalapeño peppers and chopped roasted peanuts, for topping

Directions

Whisk together 3 tablespoons brown sugar, 2 tablespoons fish sauce, 2 tablespoons water, and 1/2 teaspoon each salt and pepper in a medium bowl until the sugar dissolves. Add the pork and toss well to coat; let marinate while you make the noodles.
Bring a large pot of salted water to a boil. Remove from the heat and add the noodles, stirring to prevent clumping. Let soak until tender, 8 to 10 minutes. Drain and rinse.
While the noodles soak, whisk together the remaining 1 teaspoon brown sugar, 1 tablespoon fish sauce, the lime juice and 3 tablespoons vegetable oil in a large bowl. Season with salt and pepper. Remove 1/4 cup of the dressing and set aside for serving. Add the noodles, cabbage, cucumber and red onion to the bowl with the remaining dressing and toss well to coat.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork and marinade and cook, turning, until the pork is browned and cooked through, 5 to 6 minutes.
Divide the noodle-vegetable mixture and pork among shallow bowls. Drizzle the reserved dressing on top, then top with herbs, jalapeño and peanuts. Serve with lime wedges.

Photograph by Andrew Purcell

Vietnamese-Style Pork and Noodle Salad

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