Grilled Pork-and-Rice-Noodle Salad

For the past month or so, stories of record-breaking heat waves across the country have dominated the news headlines. Although we’ve been spared from much of it here in the Pacific NW (in fact, many people tire of us complaining that it’s not warm enough), I got a glimpse of some pretty oppressive heat during my summer travels. There were moments of our week-long trip to New York City (my old stomping ground and very favorite restaurant city) when I barely even wanted to eat! Almost no dish would have been light enough to counteract that heat. But then it came to me–Vietnamese Rice Noodle Salad.

I’ve always been a fan of rice noodle salads, but now I realize this is the ideal summer dinner: cool, soft noodles tossed with crisp, raw vegetables, herbs, and peanuts topped with slices of quickly grilled pork. You will need to bring a pot of water to a boil (and then immediately turn it off), but hopefully that won’t heat up the kitchen too much. If you fear it might, cook the noodles early in the morning and keep them chilled in a ziplock bag until dinner. (If they stick together, just give them another rinse in the colander before serving.)

For this recipe, I use thin dried rice vermicelli, also called rice sticks or maifun. They’re wispy, almost like angel hair pasta. The noodles are white in appearance and should only have two ingredients: rice (or rice flour) and water. Although similar in appearance, cellophane noodles are made from vegetable starch (mung bean or sweet potato) and appear more translucent.

Rice noodles come in a variety of widths, but the thin vermicelli works best for this type of salad. I just bring a pot of water to a boil, add the noodles, and turn off the heat. After about 2-3 minutes, the noodles are done. (Check the package directions as well, though, in case you’re actually using a thicker noodle than I used.) Drain them in a colander to make sure excess water doesn’t dilute the dressing. If the noodles are too long for your taste, you can snip them into shorter lengths with a pair of kitchen shears.

Once the noodles cook, you’re ready to toss them with a tart and tangy dressing and your choice of raw vegetables. I always like to finish off the salad with a whole handful of fresh herbs–cilantro, mint, or even basil–and some peanuts for crunch. Maybe even a little dollop of Sriracha for kick. But that’s the beauty of this salad; it’s waiting for you to make it your own.

Recipe: Grilled Pork-and-Rice-Noodle Salad

Makes : 4 servings | Main Dishes Dairy Free Print

Ingredients

2 tablespoons vegetable oil

3 cloves garlic, minced (divided)

1/4 cup plus 3 tablespoons Asian fish sauce (divided)

4 tablespoons sugar (divided)

Grated zest of 1 lime

1/4 teaspoon crushed red pepper flakes

1 pound thin (3/4-inch thick or less) boneless pork chops

6 tablespoons fresh lime juice

1 tablespoon sliced jalapeño chile, or more to taste

1 6.75-ounce package dried rice vermicelli

1 cup thinly sliced seeded cucumbers

3 cups shredded or thinly sliced mixed vegetables, such as carrots, lettuce, daikon radish, green onions, or bean sprouts

1 cup lightly packed fresh cilantro and/or mint leaves

1/3 cup chopped peanuts

Instructions

In a bowl large enough to hold the pork chops, combine the oil, half the minced garlic, 1/4 cup of the fish sauce, 2 tablespoons of the sugar, the lime zest, and red pepper flakes. Mix well to incorporate the sugar. Add the pork chops and marinate at room temperature for up to an hour or refrigerate for several hours or overnight.

Combine the remaining garlic, 3 tablespoons fish sauce, and 2 tablespoons sugar, the lime juice, and jalapeño in a small bowl. Cover until ready to use. (The sauce can be made a day ahead and stored, covered tightly, in the refrigerator.)

Bring a medium pot of water to a boil. Add the rice vermicelli and turn off the heat. Let the noodles stand until cooked (taste one to check), about 3 minutes. Drain the noodles in a colander and then rinse them with cold water. Let the noodles drain well (and even give them a little squeeze) to remove excess water.

Heat the grill to moderate heat. Remove the pork from the marinade and wipe away any excess. Grill the pork, turning once, until done, 3 to 4 minutes per side for 3/4-inch thick chops. Remove the pork from the grill and set it on a cutting board.

Toss the noodles, vegetables, and herbs with the dressing and put the salad on a large platter. Cut the pork into thin slices and place them over the salad. Top with chopped peanuts.

Variation: Use boneless chicken thighs instead of the pork.