I am STILL on my Southeast Asian ish kick because when you buy those packs of herbs for pho or springrolls, you get so many!  I've sort of accepted that I'm going to use what I can and then the rest will go bad, but I'm attempting to make it through more of what I bought.  I'm down to the mint, and my pot of homegrown lettuce desperately needed a thinning, so a salad inspired bento it was.

1. Base of rice noodles.  I love rice noodles because they cook so fast!  Bring a pot of water to boil, add in your rice noodles (also called rice sticks.)  They only need a few minutes (4ish for these pho style ones), drain and rinse under cold water.

2. I've been using hot pot sliced pork for a quick and easy protein.   For this, I drizzled the slices with sesame oil, soy sauce, mirin, and a tsp of sugar (raw cane, in this case) in a small bowl. Add enough liquid to partially cover the meat, let it marinate for a few minutes.  Cook it in a pan until the meat is done and has absorbed the cooking liquid.  Set aside to cool.

3.  Here I've used sliced lettuce mixed with mint, and slice radishes (also needed eating from the garden) in lieu of bean sprouts. 

4. If you would like a poached egg on top, bring a pot of water to a simmer.  Oil a silicon baking cup and crack an egg into it.  Gently drop it into the water (it will float) and simmer for 7 minutes.  Remove from water and let cool, then pop that egg out.

5. Garnish as you like.  Can't go wrong with lime!  I also had a light vinigrette, the original recipe was 1/2 fish sauce 1/2 cider vinegar, but I find the fishy taste too strong.  So it's probably more like 1/3 fish sauce, 2/3 vinegar. 

Light, fresh, and healthy!    This salad is a good one to bring to work because it's tasty cold.