Categories: Meals

Ingredients

• 8 oz. rice vermicelli
• 1/4 cup rice vinegar
• 3 tbsp. fresh lime juice
• 3 tbsp. fish sauce
• 2 tbsp. sugar
• 1 large romaine lettuce heart, chopped
• 2 cups shredded carrots
• 1 seedless cucumber, halved lengthwise and sliced
• 2 to 2 1/2 cups pulled pork
• 1/2 cup packed fresh mint and/or basil, torn if large
• 1/3 cup salted peanuts, chopped
• Sriracha, for topping

Directions

1. Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.

2. Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tbsp. water in a small bowl and stir until the sugar is dissolved.

3. Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.

4. Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.

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