Vietnamese Pork Salad

We've had this twice.  It is very good.  Lots of flavor, and the dressing has a good heat in it.

Vietnamese Pork Salad

Photo by ALB

Think of this impressive salad as a deconstructed version of a spring roll.

Yield: Serves 6 (serving size: about 1 1/2 cups) (we got 4 servings)

Ingredients
2 ounces uncooked rice vermicelli noodles (used angel hair Pasta)
12 ounces ground pork (used 1 lb lean)
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves (have used mint and have subbed basil)

Preparation
1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, 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.

Nutritional Information
Calories: 268; Fat: 16 g; Sat fat: 5.1 g; Monofat: 7.2 g; Polyfat: 2.4 g; Protein: 12 g; Carbohydrate: 19 g; Fiber: 2 g; Cholesterol: 41 mg; Iron: 1 mg; Sodium: 337 mg; Calcium: 38 mg; Sugars: 8 g; Est. Added Sugars: 5 g

13 Smart Points (with my additions/subtractions)

Cooking Light, JUNE 2016