Vietnamese Pork Salad

2 ounces uncooked rice vermicelli noodles

12 ounces ground pork

7 tablespoons fresh lime juice, divided

2 1/2 tablespoons sugar, divided

4 teaspoons fish sauce, divided

1 tablespoon peanut oil

2 tablespoons chopped unsalted peanuts

2 tablespoons sliced green onions

2 teaspoons Sriracha

4 cups chopped romaine lettuce

1 cup diagonally cut seeded cucumber

1 cup diagonally cut carrot

1/2 cup diagonally cut yellow squash

1/4 cup chopped fresh cilantro leaves

1/4 cup chopped fresh mint leaves

 

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.