Inspired by pork larb, the Southeast Asian pork dish topped with an abundance of fresh herbs and served with lettuce cups, this dish builds on big-batch make-ahead staples. In this case, the traditional minced pork filling is swapped out for shredded roasted pork. (You can make enough for the week with our Meal Prep Slow-Roasted Pork recipe.) We added a handful of pre-steamed vegetables from our Meal Prep Steamed Vegetables, along with tender rice noodles and a simple seasoning of sweet chili sauce, fish sauce and lime juice. Serve it all in crispy lettuce leaves with fresh herbs and chopped peanuts for topping.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces rice vermicelli
- 2 teaspoons toasted sesame oil
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (from 1 large lime)
- Kosher salt
- 1 1/2 cups shredded roasted pork
- 1 1/2 cups steamed vegetables, such as green beans, cauliflower, broccoli and sliced carrots
- 1 large head butter lettuce or Boston bibb lettuce
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves, torn
- 1/4 cup salted roasted peanuts, chopped
Instructions
- Bring a large saucepan of water to a boil. Turn off the heat, add the rice noodles and stir to loosen. Let sit until tender, about 3 minutes. Drain well, then rinse thoroughly under cold water. Shake out as much water as possible, then transfer to a medium bowl and toss with 1 teaspoon of sesame oil. Set aside at room temperature.
- Meanwhile, whisk the chili sauce, fish sauce, lime juice, 6 tablespoons of water and 2 good pinches of salt in a small bowl until well combined.
- Heat the remaining 1 teaspoon sesame oil in a medium nonstick skillet over medium-high heat. Add the pork and cook, stirring occasionally, until hot and lightly browned at the edges, about 6 minutes. Add the vegetables and continue to cook until warmed through, about 2 minutes more. Add 2 tablespoons of the chili sauce mixture and toss until well coated and reduced slightly, about 1 minute more.
- Pull off 12 to 16 outer leaves from the head of lettuce. Fill the lettuce leaves with the rice noodles, pork and vegetable mixture, cilantro, mint and peanuts. Serve with the remaining chili sauce mixture on the side for dipping and drizzling.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 329 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 32 mg |
| Sodium | 1052 mg |