If you’re looking for a delicious new recipe be sure to try this one out from Rania Harris in your home today.

Vietnamese Caramelized Pork and Rice Noodle Salad


  • ¾ cup water
  • 5 tablespoons granulated sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon Sriracha (hot chile sauce) or more to taste
  • 3 garlic cloves, minced


  • 1 (6-ounce) package rice vermicelli
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons fish sauce
  • 1 teaspoon Sriracha (hot chile sauce) or more to taste
  • ½ teaspoon garlic powder
  • Sea salt freshly ground black pepper to taste
  • 3 tablespoons brown sugar
  • Cooking spray (if grilling on an outdoor grill)
  • 2 cups thinly sliced red leaf lettuce
  • 1 cup matchstick-cut peeled English cucumber
  • 1 cup matchstick-cut carrot
  • 1 cup bean sprouts
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • ½ cup chopped dry-roasted peanuts
  • Lime wedges
  • Additional Sriracha for serving


To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.

Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork. Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.

Place pork on a grill rack coated with cooking spray. Grill 12 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges and Sriracha on the side as an optional garnish for the salad.

Yield : 6 servings

Lychee Collins

  • 2 ½ ounces gin
  • 2 ounces freshly squeezed lemon or lime juice
  • 1 ounce sugar syrup
  • 1 ounce liquid from canned lychee fruit
  • Splash of club soda
  • Edible flower, to garnish


Pour the first 4 ingredients into a cocktail shaker filled with ice. Fill a highball glass with crushed ice and strain the drink from the shaker into the glass. Top with club soda. Garnish and serve immediately.

Makes 1 drink

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