A caramelized marinade gives the grilled pork strips a smoky-sweet flavor, contrasting with the cool soft noodles and crunchy vegetables.
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This was a good weeknight meal - tasty but not outstanding like some other fine cooking recipes. I would make again but not put it in my regular rotation.
What a wonderful and delicious surprise. When I lived in Tampa, I worked for an amazing Vietnamese chef and have never found a restaurant that could come close to her fresh and simple style. Now I don't need to go out to enjoy authentic Vietnamese cuisine. The sauce was perfect on a green leaf salad with herbs picked fresh from my garden. I did not have any pork on hand, so instead served the noodle and herb salad with a simply seasoned grilled salmon. It was good advice to allow the noodles to cook for 4-5 minutes; they held onto the sauce beautifully. I have never allowed my noodles to cook, or drain, that long but am happy that I did. They were perfect and had a wonderful chew without being too firm. The dish was so delicious and our basil and mint are so plentiful right now that I went to the store, purchased some pork and am going to prepare the noodle salad again tonight with the pork. Thank you for a weekday meal that serves up big flavor and style!
I saw this recipe a couple of weeks after we discovered a similar dish at a wonderful Vietnamese restaurant in Stevens Point WI. She loved it, and so I prepared this for her. IT WAS WONDERFUL! The pork was so flavorful, the sauce so sweet and tangy, the veggies crunch with lots of different flavors, and the noodles provided comfort. She said it was almost exactly the same as the restaurant version. One of the best entree salads I have ever eaten.
This was awesome. I used country-style pork ribs and marinated them about 6 hours, then grilled. Did not slice and put on buns, just ate as ribs. Moist, succulenet and tasty! Served with an oriental rice and a salad using the Asian Vinaigrette found on this site. Great meal!
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