Dairy-Free Egg-Free Vietnamese Rice Noodle Salad (Bún)

Ingredients

• 8 oz Rice Vermicelli Noodles
• 1 lb Cooked Pork
• 4 cups Lettuce
• 1 cup Cucumber
• 1/2 cup Carrots
• 1 cup Bean Sprouts
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 3 tablespoons Fish Sauce
• 2 tablespoons Lime Juice
• 2 tablespoons Water
• 1 tablespoon Sugar
• 1 clove Garlic
• 1/4 teaspoon Red Chili Flakes

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz Rice Vermicelli Noodles to the boiling water and cook for 2 to 3 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking; set aside.
2. 2Mince the 1 clove of Garlic very finely. In a small bowl, combine the 3 tablespoons of Fish Sauce, 2 tablespoons of Lime Juice, 2 tablespoons of Water, 1 tablespoon of Sugar, the minced 1 clove of Garlic, and the 1/4 teaspoon of Red Chili Flakes. Whisk vigorously until the sugar is completely dissolved.
3. 3Wash the 4 cups of Lettuce and slice it into thin ribbons. Wash the 1 cup of Cucumber and slice it into thin half-moons. Peel the 1/2 cup of Carrots and grate them or cut them into thin matchsticks. Wash the 1 cup of Bean Sprouts, 1/4 cup of Mint Leaves, and 1/4 cup of Cilantro Leaves.
4. 4In a large serving bowl, gently combine the prepared 8 oz Rice Vermicelli Noodles, 4 cups of Lettuce, 1 cup of Cucumber, 1/2 cup of Carrots, 1 cup of Bean Sprouts, 1/4 cup of Mint Leaves, and 1/4 cup of Cilantro Leaves.
5. 5Slice the 1 lb Cooked Pork into thin, bite-sized pieces. Arrange the sliced 1 lb Cooked Pork evenly over the salad ingredients in the bowl, then drizzle the prepared dressing over the entire salad.
6. 6Serve the salad immediately.

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