Vietnamese Pork Salad

Ingredients

• 2 ounces uncooked rice vermicelli noodles
• 12 ounces ground pork
• 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

How to Make It

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.

1. DISCLAIMER: (NO COPYRIGHT INTENTIONS, FOR SUPPORT AND EDUCATIONAL PURPOSES ONLY)
   I do not own ANY of the soundtrack, property and rights for audio/ video go to the OWNER. If any content owners would like their images/video removed, Please Message me and I will do so. No copyright infringement intended. Copyright reserved to the respected owner(s) of this video and copyright parties.Thank you for being considerate.
2. 
   
3. Source: [myrecipes]