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.

rice vermicelli noodles, ground pork, lime juice, sugar, fish sauce, peanut oil, peanuts, green onions, sriracha, romaine lettuce, cucumber, carrot, cilantro, mint leaves

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