Grilled Pork Noodle Salad Recipes

GRILLED PORK NOODLE SALAD

Steps:

• In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

GRILLED PORK AND NOODLE SALAD WITH BASIL, CILANTRO, AND MINT

Steps:

• Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
• Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
• Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
• Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
• Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.

VIETNAMESE GRILLED PORK PATTIES WITH RICE NOODLES & SALAD

Steps:

• FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint (and/or basil) separately on large platter and refrigerate until needed.
• FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
• FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
• FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
• FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
• Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas) until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes.
• Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.

GRILLED LEMONGRASS BEEF-PORK/TOFU AND NOODLE SALAD

Steps:

• Make marinade:.
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. finely chop lemongrass and garlic. Add remaining marinade ingredients and mix well.
• In a large resealable plastic bag combine marinade and meat and seal bag, pressing out excess air. Marinate overnight or at least 4 hours.
• In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
• Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
• Discard marinade (I used it to cook sugar peas in as a side dish) and grill meat on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare (for steak, I cooked the pork for about 10 min on bbq on med-high.
• Or put on skewers with veggies of choice (I used onions, yellow bell peppers and mushrooms).
• While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender.
• In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
• In a large bowl toss noodles with herbs and half of nuoc cham.
• Divide cucumber among 4 bowls or plates and top with noodles.
• Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder (toast rice grains on med until light brown and grind).
• Thinly slice meat on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side. add cucumbers, sugar peas, etc.