Vietnamese-Style Pork and Noodles

Serves 4

Mango or passion fruit sorbet would make a refreshing finish to this flavorful meal.

Ingredients

2 1/2 tablespoons fish sauce
2 tablespoons brown sugar
1/4 cup lime juice
2 garlic cloves, minced
1 Thai or other small hot chile, seeded and minced
1 1/4 pounds pork loin, cut into 6 slices
2/3 pounds thin asparagus
3 (6-ounce) packages rice vermicelli
1/2 cup packed whole mint leaves
1/2 cup packed whole cilantro leaves
1/4 cup 365 Everyday Value™ Roasted and Salted Cashews, chopped

Method

Bring a pot (8 cups) of lightly salted water to a boil. While water is heating, make the marinade. In a small bowl, combine fish sauce, brown sugar, lime juice, garlic and chile. Place half of the mixture in a medium bowl, add pork slices and toss to coat.

Remove boiling water from heat and add asparagus and vermicelli, let steep for 5 minutes. Drain noodles and asparagus, rinse under cold water and separate. Spread noodles on a serving platter. Cut asparagus into 2-inch pieces and place in a bowl with
mint and cilantro. Drizzle with remaining fish sauce mixture, toss to coat and spread over noodles.

Heat a ridged grill pan over medium-high heat. Cook pork slices until browned and cooked through, about 2 minutes per side. Transfer to a cutting board. Slice pork into strips, fan over salad, and
sprinkle with cashews.

http://www.freshfields.org/recipes/2512