Think of this salad as a deconstructed version of a spring roll.
Ingredients
- 2 oz uncooked rice vermicelli noodles
- 12 oz ground pork
- 7 Tbsp fresh lime juice, divided
- 2½ Tbsp sugar, divided
- 4 tsp fish sauce, divided
- 1 Tbsp peanut oil
- 2 Tbsp chopped unsalted peanuts
- 2 Tbsp sliced scallions
- 2 tsp Sriracha
- 4 cups chopped romaine lettuce
- 1 cup diagonally cut seeded cucumber
- 1 cup diagonally cut carrot
- ½ cup diagonally cut yellow squash
- ¼ cup chopped fresh cilantro leaves
- ¼ cup chopped fresh mint leaves
How to Make It
- Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
- Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon lime juice, 1½ teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
- Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, scallions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 268 kcal Calories from Fat: 144 kcal |
|
% Daily Value*
|
| Total Fat 16 g 46% |
Saturated Fat 5 g 25% |
Unsaturated Fat 10 g |
Trans Fat 0.0 g |
Sodium 337 mg 6% |
carbohydrates 19 g 15% |
Dietary Fiber 2 g 5% |
Sugars 8 g 9% |
Protein 12 g 24% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |