Vietnamese Pork Salad

Vietnamese Pork Salad
Makes 6
Prep 15 m
Marinate 20 m
Grill 6 m



  1. 1 of 3 Slice pork chops in half horizontally to form 4 thin-cut chops. Pound to even thinness. In small bowl, mix together rice vinegar, mirin, fish sauce, olive oil, sugar and Thai chili garlic sauce. Combine 1/4 cup dressing with pork in a resealable bag; marinate 20 minutes.
  2. 2 of 3 Soak rice vermicelli noodles following pkg directions, 8 minutes. Drain and rinse.
  3. 3 of 3 Heat grill pan. Grill pork for 3 minutes, then flip and grill an additional 2 to 3 minutes. Remove to a cutting board and cut into thin strips. In large bowl, combine nappa cabbage, cilantro leaves, mint leaves and scallions with the noodles. Toss with remaining dressing and top with pork.
Nutrition Information for Vietnamese Pork Salad
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 2 g fiber, 42 mg chol., 5 g Fat, total, 20 g carb., 845 mg sodium, 20 g pro., 226 kcal cal.