Vietnamese Rice Noodle Salad (Bun)

Name: Vietnamese Rice Noodle Salad (Bun)
Yield: Serves 4 to 6 as a main course
Cuisine: Asian, Vietnamese
Ingredients: 3 tablespoons, vegetable oil; 2 tablespoons, fish sauce; 2 tablespoons, dark brown sugar; 1 , pork tenderloin (about 1 pound), trimmed and sliced crosswise into 1/8-inch-thick rounds; 2/3 cup, fish sauce; 1/2 cup, warm water; 6 tablespoons, juice from 3 limes; 5 tablespoons, sugar; 3 , fresh Thai, serrano, or jalapeño chiles, seeds and ribs removed, chiles minced (see note); 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 3 , large carrots, peeled and grated on the large holes of a box grater (about 1 1/2 cups); 1 , large cucumber, peeled, seeded, and sliced into 2-inch-long matchsticks; 1/4 cup, chopped unsalted roasted peanuts, plus extra for garnish; 1 , fresh Thai, serrano, or jalapeño chile, seeds and ribs removed, chile minced; 8 ounces, dried rice vermicelli; 4 cups, red or green leaf lettuce, thinly sliced; 1/2 cup, loosely packed fresh Thai basil leaves (see note); 1/2 cup, loosely packed fresh cilantro leaves; 1/2 cup, loosely packed fresh mint leaves; 1 recipe, Fried Shallots (optional)

3 comments

With layers of noodles, mixed herbs, assorted vegetables, grilled pork, and a spicy-sweet dressing, this dish is a pleasure to eat.

SERVES4 to 6 as a main course

WHY THIS RECIPE WORKS

We knew from making Vietnamese spring rolls that the best way to rehydrate the rice noodles, or rice vermicelli, for our rice noodle salad recipe was by dropping them into boiling water that had just been removed from the heat and letting t...

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