Tangy, Bright and So Very Light

unclear after the Alison Roman dust-up why the NYT/Melissa Clark wouldn't indicate this recipe is clearly a take on larb gai and other Thai-influenced recipes

wow! the pork noodles complexity was a joy we loved it.

This story caught my attention for the reason being that I am a pescatarian and I’m always looking for new dishes to try. During the summer I love to go for salads with fruits in them for. For example I made a salad that included nuts, shrimp and strawberries it was very appetizing and full of flavor. Although I do prefer salad without any type of meat for the reason being that I don’t always include seafood in my meals. So I would be sure to include these new dishes into my meals in the near future.

You really don't need animal flesh.

Some of these meals sound delicious.

This was very tasty but more labor intensive than I expected. Will make again. (Used ground turkey.)

Sounds delicious, but I'm curious as to why MC describes this dish as "so very light"? Nice variety of vegetables, for sure, but with a pound of ground pork and 1/4 cup of oil to cook it in, it's not especially low in calories.

When will the NYT stop publishing recipes with high risk ingredients like raw sprouts, and, from many previous recipes, raw eggs, meats, and fish? What are you doing, trying to eliminate foodies? Clever plan, NYT.

I see my post about the risks of eating raw sprouts and the dangers of raw or undercooked eggs and meats often found in NYT recipes wasn’t posted. Was it because I suspected a conspiracy to kill off foodies?

Anyone have recommendations on brands of pork to buy?

Could you please provide info. about the ground pork, and vegetables?

The recipe includes pork, but it's not listed in the ingredients. How much?

In addition to Daniel's comment, ground pork is mentioned in the description, but not in the list of ingredients.

I’m still recovering from the cheddar pie last weekend.

Thoughts on pork substitutes for vegetarians?

This is just a white washed version of Bun - a Vietnamese Vermicelli pork dish - much rather have the original

I wish the NYT creates videos with all these recipes (as used to be the case before). I subscribed to the NYT Cooking in the hope to see new/more videos, this is disappointing.

I really like my salads substantial and crunchy. I have a basic list of ingredients that I almost always put in my salads, and I dice them up raw -- carrots, celery, red pepper and red cabbage. I vary the type of lettuce and other ingredients like diced broccoli, Persian cucumbers, radiccio, arugula, etc. and some type of cheese and/or meat and/or nuts like pumpkin seeds. For me the crunch and density makes it more like a meal than a side. If I run out of lettuce sometimes I just eat a salad out of the diced vegetables. A Nikiri knife is indispensable in this effort.

"I like to serve my rice noodles either warm, or at room temperature, but not cold. Once you put them in the fridge, they seize up and clump together into a nearly solid, crunchy blob" I serve rice noodles cold all the time and have never had this happen. However, I don't boil them like pasta noodles. Instead, I put them in a bowl, pour boiling water over them, and let them soak until done, which is whatever desired consistency you prefer. Usually about 30 minutes for me. Then drain, rinse in cold water, and drain very well until pretty dry. Once stored in the fridge, they tend to give off more liquid, so I'll usually dry with a dish towel or paper towels before using. They have never been clumped or crunchy!

[[I like to serve my rice noodles either warm, or at room temperature, but not cold. Once you put them in the fridge, they seize up and clump together into a nearly solid, crunchy blob.]] Can you drain them and then toss with a little neutral oil before refrigerating to prevent clumping?

The description mentions tomatoes, cucumbers, lettuce, and bean sprouts, but these are not found in the ingredient list.