Lemongrass-barbecued pork with rice-vermicelli salad

Indulge in the exquisite flavors of lemongrass-barbecued pork fused with a medley of rice-vermicelli in this tantalizing and refreshing salad.

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons plus 1 teaspoon fish sauce
• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 1/2 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 serrano chile with seeds, minced
• 1 small garlic clove, minced
• 1 cup vegetable oil, for frying
• 2 large shallots, thinly sliced
• Kosher salt
• 4 cups green cabbage (from 1/2 small head), finely shredded
• 2 carrots, finely shredded
• 1/2 small red onion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/4 cup coarsely chopped mint
• 3 cups shredded rotisserie chicken (from 1/2 chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons coarsely chopped unsalted roasted peanuts

Instructions:

1. Mix together the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl until the sugar dissolves. Allow the dressing to sit for 5 minutes.
2. While waiting, heat vegetable oil in a small saucepan until it shimmers. Cook the shallots over high heat, stirring constantly until they turn golden brown, about 3 to 4 minutes. Remove the shallots and place them on paper towels to drain; save the oil for later use. Season the shallots with salt and let them cool.
3. Combine the cabbage, carrots, red onion, cilantro, mint, and shredded chicken in a large bowl. Add the olive oil and prepared dressing, then toss everything together. Sprinkle with peanuts and crispy shallots, then serve the chicken salad with lime wedges.

Summary:

• Calories: 1839 kcal
• Fat: 100 g
• Protein: 157 g
• Carbs: 79 g
• Potassium: 3942 mg
• Magnesium: 369 mg