Vietnamese Pork Salad

Grilled pork served over rice noodles and cabbage.

• Ready In: 41 mins
• Serves: 6

Ingredients

• 2  boneless pork chops

• Dressing

• 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 (Sriacha)

• Salad

• 3  ounces  rice vermicelli
• 1⁄2 head napa cabbage, cored and sliced
• 1⁄2 cup fresh cilantro
• 1⁄2 cup of fresh mint
• 2  green onions, sliced

Directions

1. Slice pork chops in half horizontally; pound to an even thickness.
2. Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
3. Prepare noodles according to package directions.
4. Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
5. In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
6. Arrange salad and noodle mixture on a serving platter and top with pork.