Asian Noodle Salad with Barbequed Pork

Here's a great use for leftover barbequed pork ribs.  It's a nice salad on a hot day (well, in Seattle that's above 60).

1 package asian rice noodles, cooked and chilled per package directions
Pork meat
Julienne carrots
Diced cucumber
Cilantro, mint, chopped
Peanuts, chopped
Chives or green onions, chopped
Egg pancakes (see below)
Nuoc mam (see below)

Slice the pork meat off the bone.  Julienne the carrots, prepare the other vegetables.  Be sure to make a big mess.

Make the egg pancakes.  Whisk 2-3 eggs with 1/4 tsb fish sauce.  Heat a medium nonstick skillet to medium temp, and add a little oil.  Add about 1/4 cup egg mixture, swirl around, and cook 1 minute.  Flip and cook the pancake another minute.  Remove and let cool.  Continue with the remaining egg mixture to make about 3 pancakes.  When cool, roll and slice into 1/2 inch lengths.

Make the nuoc mam.  Mix 1/2 cup water and 2 Tbs sugar.  Add 2 Tbs fresh squeezed lime juice and 1 Tbs rice vinegar.  Finely chop (or crush in a mortar) 1 chili pepper and 3 cloves garlic.  Add to sauce.  Add about 1/8 cup fish sauce and mix well.  Set aside (this is best made in advance to let the flavors marry.

Put the noodles in large bowls, and arrange the pork, veggies, and egg pancakes on top.  Sprinkle with peanuts and the cilantro and mint.  Pour about 1/4 or so, to taste, of the nuoc mom over the salad.  Get out the chopsticks and dig in!