Enjoy this Vietnamese noodle salad with pork, combining crisp vegetables, fresh herbs and tender pork in a bright lime dressing for a light, refreshing meal.

Ingredients

• 1 jalapeno pepper, seeded and minced
• 3 tablespoons lime juice
• 2 tablespoons fish sauce or soy sauce
• 2 teaspoons brown sugar
• 2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
• 1 package (8.8 ounces) vermicelli-style thin rice noodles
• 1/4 cup water
• 2 tablespoons lime juice
• 1 tablespoon fish sauce or soy sauce
• 1/2 teaspoon brown sugar
• 2 cups shredded lettuce
• 2 plum tomatoes, sliced
• 1 medium cucumber, julienned
• 2 medium carrots, julienned
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup loosely packed fresh mint leaves

Directions

1. In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight.
2. Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°.
3. Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.