Vietnamese Caramelized Pork and Rice Noodle Salad

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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