With this Vietnamese pork salad with tahini recipe, you can think of this as an impressive salad as a deconstructed version of a spring roll.
Have This!
- 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
- 3 teaspoons tahini
- 2 teaspoons Sriracha
- 4 cups chopped romaine lettuce
- 1 cup diagonally cut seeded cucumber
- A cup diagonally cut carrot
- Half cup diagonally cut yellow squash
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
Do This!
- Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.
- 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, tahini, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.
- 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.