VIETNAMESE NOODLE SALAD WITH PULLED PORK

Vietnamese Noodle Salad with Pulled Pork image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

Previous Next

8 ounces rice vermicelli
1/4 cup rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons sugar
1 large romaine lettuce heart, chopped (about 6 cups)
2 cups shredded carrots
1 seedless cucumber, halved lengthwise and sliced
2 to 2 1/2 cups pulled pork
1/2 cup packed fresh mint and/or basil, torn if large
1/3 cup salted peanuts, chopped
Sriracha, for topping

Steps:

Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.