Vietnamese Noodle Salad Bowl with Pickled Apples

(2017 Pairings) A delicious Vietnamese noodle salad with grilled lemongrass pork and pickled apples.

Total Time:
2 hours

Servings:
4

Ingredients

11 Tbsp sugar divided

1-½ Tbsp plus 1 tsp chopped garlic divided

1 Tbsp chopped shallots

2 Tbsp lemongrass paste

¼ tsp ground black pepper

2 tsp soy sauce

2 Tbsp plus ¼ cup fish sauce divided

1 Tbsp vegetable oil

1 lb boneless pork shoulder steak thinly sliced into 3 pieces

1-¾ cups water divided

4-½ Tbsp distilled white vinegar

¼ tsp salt

3 cups DOLE Chef-Ready Cuts Diced Apples

1-½ cups carrots julienned

⅓ cup lime juice

1 Thai chili minced

4 cups red leaf lettuce torn

1 package (14 oz.) thin rice vermicelli cooked to package directions

¼ cup fresh mint leaves

¼ cup fresh cilantro leaves

¼ cup roasted peanuts crushed

Combine 2 tablespoons sugar, 1-1/2 tablespoons garlic, shallot, lemongrass, pepper, soy sauce, 2 tablespoons fish sauce, and oil in a blender or food processor container. Cover; blend until smooth. Transfer to a bowl. Add the pork, and turn to coat well. Cover and let stand at room temperature for 1 hour. Or, refrigerate up to 24 hours.
Dissolve 5 tablespoons sugar in 1-1/4 cups water. Add vinegar, salt, apples, and carrots. Cover and let stand at least 1 hour.
Combine remaining 1/4 cup fish sauce, 1/4 cup sugar, 1/2 cup water, lime juice, Thai chili, and 1 teaspoon garlic in a medium bowl. Cover and let stand at least 30 minutes.
Preheat grill to medium-high. Grill pork for 6 to 8 minutes, turning frequently, until cooked through.
Divide lettuce between four bowls. Top each bowl with rice vermicelli, mint, cilantro, peanuts, grilled pork, apples, and carrots. Serve salad with sauce.