VIETNAMESE PORK SALAD

VIETNAMESE PORK SALAD image

Number Of Ingredients 12

2 boneless, center-cut pork chops
1/3 cup rice vinegar
1/4 cup mirin
3 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons sugar
1/2 teaspoon Thai chili garlic sauce (such as Sriracha)
3 ounces rice vermicelli noodles (from 8 oz pkg)
1/2 head napa cabbage, cored and sliced
1/2 cup cilantro leaves
1/2 cup mint leaves
2 scallions, trimmed and sliced

Steps:

1. Slice pork chops in half horizontally to form 4 thin-cut chops. Pound to even thinness. In small bowl, mix together rice vinegar, mirin, fish sauce, olive oil, sugar and Thai chili garlic sauce. Combine 1/4 cup dressing with pork in a resealable bag; marinate 20 minutes. 2. Soak rice vermicelli noodles following pkg directions, 8 minutes. Drain and rinse. 3. Heat grill pan. Grill pork for 3 minutes, then flip and grill an additional 2 to 3 minutes. Remove to a cutting board and cut into thin strips. In large bowl, combine nappa cabbage, cilantro leaves, mint leaves and scallions with the noodles. Toss with remaining dressing and top with pork.