Vietnamese Pork Salad
photo by threeovens
- Ready In:
- 2 boneless 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 (Sriacha)
- 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
- Slice pork chops in half horizontally; pound to an even thickness.
- 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.
- Prepare noodles according to package directions.
- 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.
- In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
- Arrange salad and noodle mixture on a serving platter and top with pork.
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