Vietnamese Noodle Salad

• 3 tablespoons light brown sugar
• 1 tablespoon soy sauce
• 4 tablespoons fish sauce, divided
• 1 pound pork loin or pork tenderloin, sliced 1/8 inch thick
• 1 tablespoon chili-garlic sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons sugar
• 1/2 cup hot water
• 1/2 (8.8-ounce) package thin rice noodles
• 1 tablespoon vegetable oil
• 1 (10-ounce) package salad greens
• 1 cucumber, sliced
• 1/2 cup shredded carrots
• 1/4 cup small or coarsely chopped fresh basil leaves
• 2 tablespoons small fresh mint leaves
• 3 tablespoons fresh cilantro leaves
• Garnish: fresh cilantro sprigs

1. Combine brown sugar, soy sauce, and 1 tablespoon fish sauce in a large zip-top plastic storage bag. Add pork, turning to coat; seal and chill 1 hour or overnight.
2. Combine chili-garlic sauce, lime juice, sugar, and remaining 3 tablespoons fish sauce in a medium bowl. Add hot water, stirring until sugar dissolves. Set aside.
3. Cook rice noodles according to package directions; drain. Toss noodles in chili-garlic sauce mixture.
4. Remove pork from marinade, discarding marinade. Heat oil in a large nonstick skillet over medium-high heat. Cook pork, in batches if necessary, 2 minutes on each side or until inside is done and edges are slightly crispy.
5. Combine salad greens, cucumber, and next 4 ingredients on a serving platter. Top with noodle mixture and pork. Garnish, if desired.

light brown sugar, soy sauce, fish sauce, pork loin, chiligarlic sauce, lime juice, sugar, water, thin rice noodles, vegetable oil, salad greens, cucumber, carrots, fresh basil, mint leaves, fresh cilantro, fresh cilantro

Taken from www.myrecipes.com/recipe/vietnamese-noodle-salad (may not work)