2 boneless center cut pork chops, sliced in half horizontally to form 4 thin-cut chops
1/3 cup rice vinegar
1/4 cup mirin
3 tbsp. fish sauce
1 1/2 tbsp. olive oil
1 1/2 tbsp. sugar
1/2 tsp. Thai chili garlic sauce
3 oz. rice vermicelli noodles
1/2 head Napa cabbage
1/2 cup cilantro leaves
2 scallions

In a small bowl, mix together rice vinegar, mirin, fish sauce, olive oil, sugar, and chili sauce. Combine 1/4 cup dressing with pork in a resealable bag. Marinate 20 minutes. Soak noodles as directed. Drain, rinse. Heat grill. Grill pork 3 minutes, then flip and grill for another 3 minutes. Remove to cutting board, cut into thin strips.

In a large bowl, core and slice cabbage and place in bowl. Add cilantro leaves, and trimmed and sliced scallions. Add noodles and toss. Toss with remaining dressing, top with pork strips.

Submitted by: Sherry Monfils