Ingredients
- Dressing:
- 3/4 cup water
- 4 1/2 tablespoons granulated sugar
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 2 teaspoons minced peeled fresh ginger
- 3/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 3 garlic cloves, minced
Salad:- 1 (6-ounce) package rice vermicelli
- 1 pound pork tenderloin, trimmed
- 2 teaspoons fish sauce
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons brown sugar
- Cooking spray
- 2 cups thinly sliced red leaf lettuce
- 1 cup matchstick-cut peeled English cucumber
- 1 cup matchstick-cut carrot
- 1 cup bean sprouts
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 1/2 cup chopped dry-roasted peanuts
- Lime wedges (optional)
Description
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