Vietnamese Noodle Salad With Caramelized Pork

Ingredients

• 1 pork tenderloin (3/4 to 1 lb)
• 1/4 cup sugar
• 2-1/2 tablespoons water
• 1 tablespoon fish sauce
• Freshly ground black pepper
• 10 ounces rice vermicelli, cooked, drained and rinsed (see instructions below)
• 4 cups green-leaf lettuce, torn
• 2 cups fresh bean sprouts
• 1/2 English cucumber, peeled and thinly sliced
• 1/2 cup fresh cilantro leaves, loosely packed
• 1/3 cup fresh Thai or regular basil leaves, loosely packed
• 1/4 cup fresh mint leaves, loosely packed
• 1/4 cup roasted, unsalted peanuts, crushed
• For the dipping sauce/dressing (Nuoc Cham):
• 1/2 cup very warm water
• 3 tablespoons sugar
• 2 cloves garlic, very finely chopped
• 3 tablespoons fish sauce
• 3 tablespoons freshly squeezed lime juice
• 1-1/2 tablespoons shredded carrots
• Thinly sliced Thai chilies, sriracha or chili garlic sauce (optional)

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