VIETNAMESE NOODLE SALAD WITH PORK
A fresh and easy recipe featuring rice noodles, crunchy vegetables, herbs, and quick-seared pork with big, bold flavor. Serve with a light, bright rice vinegar dressing to bring it all together.
Provided by Brenda | A Farmgirl's Dabbles
Categories Salads & Dressings
Time 1h25m
Number Of Ingredients 23
Steps:
- for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
- In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
- for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
- for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
- Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
- Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
- Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowls.
Nutrition Facts : Calories 470 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 6 grams fat, Fiber 10 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1005 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VIETNAMESE NOODLE SALAD WITH PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
- Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
- Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
- Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.
VIETNAMESE PORK SALAD
Provided by Laurie Woolever
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the pork: In a large bowl, combine the lemon grass, garlic, brown sugar, fish sauce, chili and 1 tablespoon water. Add pork chops, turn to coat well, and let sit for at least 30 minutes or up to three hours.
- For the dressing: In a small bowl, combine lime juice, fish sauce, garlic, chili and 1/2 cup water. Mix well. Dressing should be strong but not overwhelming; if desired, add up to 1/4 cup more water.
- Heat a grill or grill pan over high heat. Remove pork chops from marinade, brush off lemon grass and pat dry with paper towels. Place pork chops on grill or in pan and brown well, turning once, 2 to 3 minutes a side. Remove from heat and let rest about 5 minutes. Cut into thin slices and set aside.
- For serving: Cook rice noodles according to package instructions and rinse under cold water. Drain, and mix in bowl with romaine, pomelo or grapefruit, carrots, cucumbers, mint and cilantro. Toss to mix. Add dressing and toss again. Top with pork and garnish with peanuts. Serve at room temperature.
Nutrition Facts : @context http, Calories 959, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 28 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 7 grams, Sodium 1775 milligrams, Sugar 12 grams, TransFat 0 grams
VIETNAMESE NOODLE SALAD
This recipe draws on the delicate flavours of Vietnamese food and is great as a main or the star of a picnic
Provided by adamldraper
Time 35m
Yield Serves 2
Number Of Ingredients 15
Steps:
- A pinch of brown sugar goes in to a small deep bowl, mixed with the juice of a lime and a teaspoon each of fish sauce and mirin (sweet rice wine). Add in 2 teaspoons of vegetable oil (or any other plain oil), ½ a minced garlic clove and half a red chilli chopped small with the seeds in. Give this Asian broth a stir to mix and add in 3 shredded spring onions. Leave to sit for an hour or so.
- Put a portion of dried rice or glass noodles in a bowl of boiling water and leave to one side until soften.
- As the noodles soften, chop 150g of sweetheart cabbage fairly finely and shred a carrot with a vegetable peeler and slice a couple of radishes, rough chopped 10g of fresh mint and tear up 20g of coriander and a cooked chicken breast.
- When the noodles are softened drain and run through with cold water to cool them mostly, but a little warmth helps it take on flavour.
- Mix all of the ingredients together well to coat in the noodles, vegetables and chicken in the piquant-Asian liquor. It works best if you leave it to stand for at least 30 minutes. If you're leaving to stand longer (over might for example) then cover and pop it in the fridge and only add the mint and coriander before serving, amkkng sure it's room temperature.
- Apply to your face - preferably al fresco in a sunny park with crisp white wine on a lovely picnic.
VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL
You usually think about pho when going to a Vietnamese restaurant, but it's time to graduate to bun! Bun is a type of noodles, made of rice like pho but thinner and springier. They are cooked, chilled and then used as a base for cold noodle bowls. My favorite protein to top these bowls with is this delicious sweet, smoky lemongrass pork. I love cooking this on a hot griddle to get a great sear.
Provided by Jet Tila
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 21
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.
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- Cut pork tenderloin in half lengthwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork, turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with foil and let stand.
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