Vietnamese Pork Salad

1 8-ounce package thin Vietnamese rice noodles
2 romaine hearts, thinly sliced
Half a pomelo, or a small pink grapefruit, skin and membranes removed, shredded into small pieces
2 large carrots, peeled and julienned
2 cucumbers, peeled, seeded and julienned
¼ cup chopped mint leaves
⅓ cup chopped cilantro leaves
½ cup chopped peanuts

Nutritional Information
- Nutritional analysis per serving (4 servings)
  803 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 85 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 54 grams protein; 137 milligrams cholesterol; 1673 milligrams sodium

4 servings

For the pork: In a large bowl, combine the lemon grass, garlic, brown sugar, fish sauce, chili and 1 tablespoon water. Add pork chops, turn to coat well, and let sit for at least 30 minutes or up to three hours.
For the dressing: In a small bowl, combine lime juice, fish sauce, garlic, chili and 1/2 cup water. Mix well. Dressing should be strong but not overwhelming; if desired, add up to 1/4 cup more water.
Heat a grill or grill pan over high heat. Remove pork chops from marinade, brush off lemon grass and pat dry with paper towels. Place pork chops on grill or in pan and brown well, turning once, 2 to 3 minutes a side. Remove from heat and let rest about 5 minutes. Cut into thin slices and set aside.
For serving: Cook rice noodles according to package instructions and rinse under cold water. Drain, and mix in bowl with romaine, pomelo or grapefruit, carrots, cucumbers, mint and cilantro. Toss to mix. Add dressing and toss again. Top with pork and garnish with peanuts. Serve at room temperature.

30 minutes