Ingredients

• Marinade:
• 1/4 cup mirin (Japanese sweet wine)
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 1 tablespoon sriracha sauce, or more to taste
• 1 tablespoon brown sugar
• 1 tablespoon minced garlic
• 1 pound thin-cut boneless pork chops, sliced very thinly
• 1 tablespoon vegetable oil
• Salad:
• 1 (8 ounce) package rice vermicelli noodles
• 1 pound cooked and peeled shrimp
• 1 bunch scallions, thinly sliced
• 1 head red leaf lettuce, coarsely shredded
• 1 1/2 cups matchstick-cut carrots
• 1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
• 1/2 red bell pepper, cut into 1-inch matchsticks
• 1 bunch cilantro, stems discarded
• Dressing:
• 1/2 cup bottled Asian sesame dressing
• 1/3 cup mirin (Japanese sweet wine)
• 1/4 cup fish sauce
• 1 tablespoon sriracha sauce, or more to taste
• Topping:
• 3/4 cup salted peanuts

Instructions

1. Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
2. Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
3. Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
4. Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
5. Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
6. Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.