Vietnamese grilled pork noodle salad

Part of Aramark’s Patient Chef Series, this salad is available at several healthcare accounts across the country, and is similar to a version served on the retail side.

YIELD: 24 servings

4 oz. fresh mint leaves
4 oz. fresh Thai basil leaves
2 lbs. 14 oz. fresh red leaf lettuce
1 gallon 2 qts. rice noodles or fettucine
1 lb. 8 oz. carrot and daikon blend, pickled
1 lb. 14 oz. fresh English cucumber, cut into matchsticks
1 qt. 2 cups prepared Vietnamese dipping sauce (nuoc cham)
22 boneless pork chops, grilled, sliced ¼”
3 oz. fresh green onion, trimmed, sliced 1/8”

1. Tear mint leaves and basil leaves in half.
2. Combine mint, basil and red lettuce. Toss to mix. Cover and keep chilled for service.
3. To assemble 1 serving: In bowl, place following: 8-ounce spoodle rice noodles; 2-ounce spoodle pickled carrot and daikon; 2 6-ounce spoodles of lettuce-herb mix; 2-ounce spoodle cucumber; 2-ounce ladle dipping sauce. Toss to mix and place into bowl or to-go container.
4. Top with 4-ounce spoodle of grilled pork; 1 Tbsp. scallion.

Photo and recipe: Aramark