Rice Noodle Salad with Shrimp, Pork, Veggies & Tangy Lime: Bun Shrimp Pork Veg Tangy

Are you looking for a fresh and satisfying meal that is bursting with flavor? Look no further than this delicious Rice Noodle Salad with Shrimp, Pork, Veggies, and Tangy Lime! This dish, also known as Bun Thit Nuong, is a popular Vietnamese salad that combines fragrant grilled pork and shrimp with crunchy veggies, tender rice noodles, and a zesty lime dressing. It’s the perfect combination of textures and flavors, making it a great option for a light lunch or dinner.

What makes this dish truly special is the contrast of flavors and textures. The grilled pork and shrimp add a savory, smoky element, while the fresh veggies provide a crisp crunch. The rice noodles are soft and chewy, soaking up the tangy lime dressing to create a mouthwatering blend of sweet, savory, and sour notes. This salad is also incredibly versatile – you can customize it with your favorite vegetables, herbs, and protein options to suit your taste preferences.

One of the best things about this Rice Noodle Salad is how easy it is to make. With just a few simple steps, you can whip up a healthy and flavorful meal in no time. Whether you’re a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress your family and friends. So, let’s dive in and learn how to make this delicious Bun Shrimp Pork Veg Tangy salad!

Ingredients

• 8 oz rice noodles
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb pork loin, thinly sliced
• 1 cup shredded lettuce
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup crushed peanuts

For the Dressing:

• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 tbsp sugar
• 2 cloves garlic, minced
• 1 Thai chili, minced

Instructions

To start, cook the rice noodles according to the package instructions. Drain and rinse under cold water, then set aside.

Next, prepare the shrimp and pork. Season the shrimp and pork with salt and pepper, then grill or pan-fry until cooked through and slightly charred. Set aside to cool.

While the protein is cooking, prepare the vegetables. Shred the lettuce, julienne the cucumber and carrot, and chop the mint and cilantro leaves. Set aside.

In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and Thai chili to make the dressing. Adjust the seasoning to taste.

Once the noodles and protein have cooled, assemble the salad. In a large bowl, combine the rice noodles, grilled shrimp and pork, shredded lettuce, julienned cucumber and carrot, fresh herbs, and crushed peanuts. Toss everything together until well combined.

Drizzle the dressing over the salad and toss to coat. Serve the Rice Noodle Salad with Shrimp, Pork, Veggies & Tangy Lime immediately, garnished with extra herbs and peanuts if desired. Enjoy!

Conclusion

This Rice Noodle Salad with Shrimp, Pork, Veggies & Tangy Lime is a delicious and satisfying meal that is quick and easy to make. With its vibrant flavors and textures, it’s sure to become a favorite in your household. Whether you’re looking for a light lunch or a flavorful dinner option, this salad has you covered. So, grab your chopsticks and dig in!