YIELD: 4 servings For the noodle salad: 2/3 lb. dried (Vermicelli-style) rice sticks 2 cups shredded red or green leaf lettuce 1 ½ cups bean sprouts 1/3 cucumber, seeded, cut into thin matchsticks 1/3 cup mint leaves, cut into thirds 1/3 cup Asian basil leaves, cut into thirds For the pork: 2 Tbsps. minced lemongrass 2 Tbsps. white sesame seeds, lightly toasted, coarsely ground ½ tsp. Vietnamese shrimp sauce or 1 Tbsp. oyster sauce 1 Tbsp. fish sauce 1 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.