Fried Pork bits add a great crunch to salad
Marinade
1. Cut Pork into thin strips, Season with sliced Salt, Garlic, and Ginger. Combine 2 Tablespoons Rice Wine, marinate min of 1 hr.
Cooking Pork
1. Add Salt Pork to skillet and cook until crisp and fat has been rendered.
2. Remove Pork and drain all but 1 tablespoon of fat.
3. Add minced garlic and ginger and cook until fragrant. Return pork to pan, and add lemon grass and curry powder. Mix to combine. Add Sherry and Fish sauce if mixture seems to dry.
Salad
1. Boil Pot of Water
2. Blanch sprout for one minute. Rinse under cold water. Drain.
3. Cook Vermicelli according to instructions. Rinse under cold water. Drain.
4. In a large bowl, combine noodles, bean sprouts, lettuce, and mint.
5. Season with Lemon Juice and Fish Sauce.
6. Garnish with Peanuts and Scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 310 | ||
Calories from Fat: 140 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 309.3mg | 11 % | |
Potassium 329.5mg | 9 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 34.5g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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