Vietnamese Caramelized Pork And Rice Noodle Salad

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3/4 cup water

4 1/2 tablespoons granulated sugar

3 tablespoons rice vinegar

2 tablespoons fresh lime juice

1 1/2 tablespoons fish sauce

2 teaspoons minced peeled fresh ginger

3/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

3 garlic cloves, minced

1 (6-ounce) package rice vermicelli

1 pound pork tenderloin, trimmed

2 teaspoons fish sauce

1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons brown sugar

Cooking spray

2 cups thinly sliced red leaf lettuce

1 cup matchstick-cut peeled English cucumber

1 cup matchstick-cut carrot

1 cup bean sprouts

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro

3 tablespoons chopped fresh mint

1/2 cup chopped dry-roasted peanuts

Lime wedges (optional)

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