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Grilled Pork Rice Noodle Salad Recipe

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Servings: 1

Ingredients

Directions

  1. To make pork: Combine the pork, sesame oil, garlic, lemongrass, pepper flakes, brown sugar, lime juice and salt. Chill for an hour. Grill till cooked through, then julienne.
  2. Bring 2 gallons water to a boil, add in rice stick noodles and boil for 5 min. Drain, and rinse with cool water till they are cooled completely.
  3. To make salad: Combine lettuce, bean sprouts, mint, cilantro and cucumber, and toss.
  4. To make dressing: Combine rice vinegar, water, fish sauce, chili sauce, lemongrass, garlic, sugar, pepper flakes and salt in food processor and process till smooth.
  5. Assembly: Make a bed of the salad mix and top with rice noodles, pork and dressing. Garnish with toasted peanuts and green onions. Best when served in a bowl.
  6. Editor's note: Raw sprouts have been linked to food-borne illnesses because of bacterial contamination of the seeds. Some health officials recommend not eating any kind of raw sprouts.
  7. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them. - From Joe McGarry,
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