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Vietnamese Pork

Featured in the Honolulu Star-Bulletin on February 8, 2006.

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Ingredients:

Vietnamese Pork

  • 1 cup shredded lettuce leaves
  • 1 cup cooked rice
  • 1/2 cucumber, peeled and sliced
  • 1 tablespoon chopped fresh cilantro (Chinese parsley)
  • 1 tablespoon chopped fresh mint
  • 3 ounces lean pork, cooked and sliced
  • 1 tablespoon chopped dry-roasted peanuts or cashews
  • 1 teaspoon light soy sauce
  • 2 tablespoons Nuom Chuc Sauce (see recipe below)

Directions:

  1. Place the lettuce into a small, deep bowl.
  2. In layers, add the rice and cucumber.
  3. Sprinkle with the cilantro and mint.
  4. Add the cooked pork, peanuts and soy sauce.
  5. Add the Nuom Chuc sauce to taste and serve.

Makes 1 serving

Exchanges Per Serving: 4 Starch, 3 Very Lean Meat, 1/2 Fat

Nutrition information per serving:
Calories 449 (Calories From Fat 83); Total Fat 9 g (Saturated Fat 2 g); Cholesterol 68 mg; Sodium 645 mg*; Total Carbohydrate 57g (Dietary Fiber 3 g; Sugars 6 g); Protein 33 g

* Not appropriate for low sodium diets.

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