Gluten-Free Vietnamese-Style Rice Vermicelli Salad with Grilled Pork


This flavorful gluten-free salad contains cucumbers and other fresh vegetables. Choose your favorite veggies, at least three different kinds. For variety, grill boneless, skinless chicken thighs in place of the pork chops.

2 tablespoons vegetable oil
3 cloves garlic, minced, divided
¼ cup + 3 tablespoons gluten-free Asian fish sauce, divided
4 tablespoons sugar, divided
-Grated zest of 1 lime
¼teaspoon crushed red pepper flakes
1 pound thin (¾-inch thick or less) boneless pork chops
6tablespoons fresh lime juice
1tablespoon sliced jalapeño chile, 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, bean sprouts
1 cup lightly packed fresh cilantro and/or mint leaves
⅓ cup sunflower seeds or chopped peanuts, optional

1. In a bowl large enough to hold the pork chops, combine oil, half the garlic, ¼ cup fish sauce, 2 tablespoons sugar, lime zest and red pepper flakes. Mix well to incorporate the sugar. Add pork chops and marinate at room temperature for up to an hour or refrigerate for several hours or overnight.

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

3. Bring a medium pot of water to a boil. Add rice vermicelli and turn off the heat. Let noodles stand until cooked (taste one to check for doneness), about 3 minutes or according to package directions. Drain noodles in a colander and rinse with cold water. Let noodles drain well (and even give them a little squeeze) to remove excess water. If you want, snip the noodles into smaller lengths with kitchen shears.

4. Heat the grill to moderate heat. Remove the pork from marinade and wipe away any excess. Grill the pork, turning once, until done, 3 to 4 minutes per side for ¾-inch thick chops. Remove meat from the grill and set it on a cutting board.

5. Toss noodles, vegetables and herbs with the sauce and place salad on a large platter. Cut the pork into thin slices and place them over the salad. Top with sunflower seeds or chopped peanuts, if desired.

Each serving contains 468 calories, 16g total fat, 0g saturated fat, 0g trans fat, 56mg cholesterol, 3143mg sodium, 42g carbohydrate, 3g fiber, 40g protein.





Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.