Vietnamese Lemongrass Pork And Vermicelli Salad

Ingredients

• 1 pound pork tenderloin cut into 2-3 inch strips
• 4 cloves garlic minced
• 1 inch ginger knob, peeled and minced
• 1 minced shallot
• 2 green onions chopped
• 3 tablespoons lemongrass minced
• 1/4 cup chopped cilantro
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon palm sugar
• 2 tablespoons soy sauce
• 1 teaspoon black pepper
• 1 medium carrot cut into 3 inch lengths, julienned, about 1 cup
• 1 daikon 3 inch, julienned, about 1 cup
• 1/2 cup white sugar
• 1/2 cup water
• 1/2 cup rice vinegar
• 1 teaspoon salt
• 1/2 cup fish sauce
• 1/2 cup white sugar
• 1/3 cup fresh lime juice
• 1/2 cup warm water
• 8 ounces rice vermicelli noodles thin
• 2 cups romaine chopped
• rolls Fried egg, optional
• 4 ounces shrimp cooked
• 3 sprigs thai basil leaves picked and cut chiffonade
• 1/4 cup mint chopped
• 1/4 cup cilantro roughly chopped
• 1/4 cup roasted peanuts crushed

Nutrition

• Calories : 750 calories
• Carbohydrate : 124 grams
• Cholesterol : 115 milligrams
• Fat : 11 grams
• Fiber : 4 grams
• Protein : 39 grams
• SaturatedFat : 2 grams
• Sodium : 4480 milligrams
• Sugar : 62 grams