Vietnamese Pork Salad Recipes

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VIETNAMESE NOODLE SALAD WITH PULLED PORK



Vietnamese Noodle Salad with Pulled Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces rice vermicelli
1/4 cup rice vinegar
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons sugar
1 large romaine lettuce heart, chopped (about 6 cups)
2 cups shredded carrots
1 seedless cucumber, halved lengthwise and sliced
2 to 2 1/2 cups pulled pork
1/2 cup packed fresh mint and/or basil, torn if large
1/3 cup salted peanuts, chopped
Sriracha, for topping

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.

LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD



Lemongrass Pork with Vietnamese Table Salad image

Categories     Salad     Leafy Green     Pork     Vegetable     Marinate     Lunch     Meat     Pork Chop     Summer     Noodle     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 27

Dipping sauce
3/4 cup hot water
5 tablespoons fish sauce*
3 1/2 tablespoons sugar
1 1/2 tablespoons fresh lime juice
2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
1 garlic clove, minced
Pork
6 green onions (white and pale green parts only), chopped (about 1/2 cup)
3 tablespoons chopped lemongrass*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
2 teaspoons fish sauce
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil, divided
1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)
Salad and noodles
1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
2 cups bean sprouts
1 cup fresh Thai basil leaves
1 cup fresh cilantro leaves
1 cup fresh mint leaves
20 fresh green shiso leaves
1/2 cup finely shredded carrot
1 8- to 9-ounce package dried rice vermicelli noodles
3 heads of butter lettuce, cored, leaves separated

Steps:

  • For dipping sauce:
  • Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
  • For pork:
  • Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
  • For salad and noodles:
  • Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
  • Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
  • Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
  • Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

VIETNAMESE SALAD ROLLS



Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

  • Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  • Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  • In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  • Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

VIETNAMESE PORK SALAD



Vietnamese pork salad image

Tom Kime's Vietnamese salad can be made ahead, leaving you to relax on a balmy summer's evening

Provided by Tom Kime

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 16

1 tsp golden caster sugar
juice of 2 limes
1 fresh red chilli , deseeded and finely chopped
a handful of coriander stems or roots, chopped
1 tbsp each sesame oil, Thai fish sauce and light soy sauce
50g sesame seeds , dry roasted until golden
500g pork tenderloin , trimmed of fat
vegetable oil , for brushing
¼ white cabbage , shredded
1 cucumber , cut into matchsticks
5 celery stalks, cut into matchsticks
3 spring onions , finely sliced
1 red chilli , seeded and finely chopped
2 trimmed stems of lemongrass , finely sliced
zest of 1 lime
a handful each of coriander and mint leaves, chopped

Steps:

  • The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
  • Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
  • To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.

Nutrition Facts : Calories 195 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium

VIETNAMESE STYLE CRISPY PORK SALAD



Vietnamese Style Crispy Pork Salad image

From an Ainsley Harriot cookbook. A favourite in our house. The flavours come together beautifully to give a really refreshing taste. Lovely on a summer evening.

Provided by dagac4

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

16 -20 crispy lettuce leaves
1 tablespoon sunflower oil
1 lb ground pork
2 teaspoons grated fresh ginger
1 red chile, seeded and finely chopped
1 garlic clove
4 spring onions, finely chopped
2 tablespoons fresh coriander
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons white wine vinegar
1 teaspoon soft light brown sugar
4 limes

Steps:

  • Heat half of the oil in a large frying pan, add half the pork and cook over a high heat stirring occasionally until brown and crispy. Set aside, heat rest of oil and cook remaining pork in the same way.
  • In a bowl mil together the ginger, chilli, garlic, spring onions and the coriander. Add the soy sauce, vinegar, fish sauce, sugar and the juice of one of the limes. Mix well.
  • Pour over the crispy pork and stir to mix together.
  • Pile the mixture onto the individual lettuce leaves, give each one a squeeze of lime juice or serve with a wedge of lime.
  • Enjoy!

Nutrition Facts : Calories 425.9, Fat 27.4, SaturatedFat 9.2, Cholesterol 106.7, Sodium 1313, Carbohydrate 14.2, Fiber 3.8, Sugar 4.4, Protein 32.9

VIETNAMESE PORK SALAD



Vietnamese Pork Salad image

Make and share this Vietnamese Pork Salad recipe from Food.com.

Provided by threeovens

Categories     < 60 Mins

Time 41m

Yield 6 serving(s)

Number Of Ingredients 12

2 boneless pork chops
1/3 cup rice vinegar
1/4 cup mirin
3 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons sugar
1/2 teaspoon thai chili-garlic sauce (Sriacha)
3 ounces rice vermicelli
1/2 head napa cabbage, cored and sliced
1/2 cup fresh cilantro
1/2 cup of fresh mint
2 green onions, sliced

Steps:

  • Slice pork chops in half horizontally; pound to an even thickness.
  • Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
  • Prepare noodles according to package directions.
  • Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
  • In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
  • Arrange salad and noodle mixture on a serving platter and top with pork.

Nutrition Facts : Calories 202.4, Fat 7.8, SaturatedFat 2, Cholesterol 41.3, Sodium 826.3, Carbohydrate 16.9, Fiber 0.9, Sugar 3.8, Protein 14.7

VIETNAMESE PORK SALAD



Vietnamese Pork Salad image

Provided by Laurie Woolever

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

1 stalk lemon grass, very finely chopped
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon fish sauce
1 Thai chili, finely chopped
Four 1/2-inch-thick center-cut pork chops
1/4 cup lime juice
3 tablespoons fish sauce
1 clove garlic, minced
Half a small Thai chili, finely chopped
1 8-ounce package thin Vietnamese rice noodles
2 romaine hearts, thinly sliced
Half a pomelo, or a small pink grapefruit, skin and membranes removed, shredded into small pieces
2 large carrots, peeled and julienned
2 cucumbers, peeled, seeded and julienned
1/4 cup chopped mint leaves
1/3 cup chopped cilantro leaves
1/2 cup chopped peanuts

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

CRAVING-VIETNAMESE SALAD



Craving-Vietnamese Salad image

I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.

Provided by K Hillbilly

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h10m

Yield 8

Number Of Ingredients 21

¼ cup mirin (Japanese sweet wine)
3 tablespoons soy sauce
3 tablespoons fish sauce
1 tablespoon sriracha sauce, or more to taste
1 tablespoon brown sugar
1 tablespoon minced garlic
1 pound thin-cut boneless pork chops, sliced very thinly
1 tablespoon vegetable oil
1 (8 ounce) package rice vermicelli noodles
1 pound cooked and peeled shrimp
1 bunch scallions, thinly sliced
1 head red leaf lettuce, coarsely shredded
1 ½ cups matchstick-cut carrots
1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
½ red bell pepper, cut into 1-inch matchsticks
1 bunch cilantro, stems discarded
½ cup bottled Asian sesame dressing
⅓ cup mirin (Japanese sweet wine)
¼ cup fish sauce
1 tablespoon sriracha sauce, or more to taste
¾ cup salted peanuts

Steps:

  • Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
  • Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
  • Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
  • Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
  • Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
  • Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 39.6 g, Cholesterol 130 mg, Fat 21.6 g, Fiber 4.1 g, Protein 28.1 g, SaturatedFat 4.1 g, Sodium 1925.9 mg, Sugar 12.4 g

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL



Vietnamese Grilled Pork and Rice Vermicelli Noodle Bowl image

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

2 tablespoons (30 milliliters) lime juice
1/4 cup (60 milliliters) fish sauce
1/4 cup (60 milliliters) water
1 tablespoon (15 milliliters) rice vinegar
1/4 cup (50 grams) sugar
1 garlic clove, minced
1 Thai chili, finely chopped
1 large or 2 medium shallots, sliced thin
2 cloves garlic, minced
1 tablespoon (30 grams) minced lemongrass
2 tablespoons (30 grams) water
3 tablespoons (45 grams) granulated sugar
3 tablespoons (45 milliliters) fish sauce
Heavy pinch black pepper
1 pound (450 grams) pork butt, sliced paper-thin against the grain (see Cook's Note)
2 tablespoons (30 milliliters) vegetable oil
8 ounces (240 grams) Vietnamese thin rice sticks (bun)
1/2 cup (95 grams) shredded daikon radish
1/2 cup (95 grams) shredded carrot
3 tablespoons (45 grams) coarsely chopped roasted peanuts
3 scallions, thinly sliced

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.

STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMASHED PEANUTS



Sticky pork belly with Vietnamese-style salad & smashed peanuts image

Flavour pork with hoisin, honey, soy and ginger and serve with a crunchy cucumber, radish and herb salad with zesty chilli dressing

Provided by Good Food team

Categories     Main course

Time 2h45m

Number Of Ingredients 20

600g pork belly
6 tbsp hoisin sauce
3 tbsp clear honey
3 tbsp rice vinegar
3 tbsp soy sauce
4 tbsp tomato ketchup
2.5cm piece ginger , peeled and finely chopped
Coconut rice , to serve (see see tip, below)
¼ cucumber , cut into ribbons using a vegetable peeler
6 radishes , sliced
75g sugar snap pea , halved horizontally
2 spring onions , thinly sliced
2 tbsp mint leaves, large leaves torn
2 tbsp Thai basil , large leaves torn (use coriander if you can't find this)
1 tbsp salted peanut , toasted and lightly smashed in a pestle and mortar
1 small red chilli , finely chopped
½ garlic clove , grated
juice ½ lime (leftover from crab cakes)
1 ½ tsp light brown sugar
1 tbsp rice vinegar

Steps:

  • Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
  • Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
  • Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).

Nutrition Facts : Calories 803 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 7.7 milligram of sodium

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EASY VIETNAMESE NOODLE SALAD RECIPE | A FARMGIRL'S DABBLES
2021-04-19 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.
From afarmgirlsdabbles.com


VIETNAMESE MANGO SALAD (GỏI XOàI) - WOK AND KIN
2021-05-27 Pour the oil into a pan and cook the red shallots on a low-medium heat for 1 minute, then add the garlic and cook for 5 minutes or until brown. Set aside for later. Scoop the aromatics out into a bowl and add the rehydrated shrimps into …
From wokandkin.com


BUN CHA – VIETNAMESE MEATBALLS WITH VIETNAMESE NOODLE SALAD
2019-01-30 For the Vietnamese dipping sauce (nuoc cham) In a medium bowl, dissolve the sugar in the lemon juice. Add the fish sauce, water, garlic and chilli (if using), and mix until well-combined. Set the sauce aside for about 10-15 minutes before tasting.
From eatlittlebird.com


VIETNAMESE PORK NOODLE SALAD RECIPE – KAYLA ITSINES
Add the pork and rub with the marinade, ensuring that the pork is well coated. Cover with plastic film and refrigerate for 1 hour. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a …
From kaylaitsines.com


VIETNAMESE CARAMELISED PORK SALAD RECIPE | WOOLWORTHS
Step 1 of 4. Place sugar into a non-stick frying pan with 1 tbs water over medium heat. Cook for 5 minutes or until sugar dissolves, comes to the boil, and turns a rich caramel colour. Add pork and turn to coat with caramel. Add coconut water. Shake pan until well combined.
From woolworths.com.au


CRISPY PORK BELLY WITH FRESH VIETNAMESE SALAD - EASY ASIAN RECIPES …
2021-09-14 Prepare nuoc cham a few hrs/night before – in a jar, add all ingredients. Pop it in the fridge. When ready to cook, preheat the oven to 200°C. Pat dry the pork skin with paper towel. Rub the skin with a little oil and sprinkle with a little extra salt. Place the pork belly skin side down in a roasting dish.
From jenlimmm.com


CRISPY VIETNAMESE INSPIRED PORK NOODLE SALAD RECIPE | WOOLWORTHS
Step 2 of 5. Preheat oven to 220°C. Line a baking tray with baking paper and place garlic inside. Combine sea salt flakes with 11/2 tsp white pepper and rub all over pork, including the skin. Add pork to pan skin-side up and roast for 11/2 hours or until crackling is crisp and golden and pork is cooked through.
From woolworths.com.au


VIETNAMESE-STYLE PORK NOODLE SALAD RECIPE | MYRECIPES
Step 2. Place onion in a bowl of ice water; let stand 10 minutes. Drain. Combine 2 tablespoons juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add pork; toss. Step 3. Combine remaining 1 1/2 tablespoons sugar and …
From myrecipes.com


LARB SALAD RECIPE PORK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


VIETNAMESE NOODLE SALAD WITH CARAMELIZED PORK RECIPE
2013-08-13 Add the pork, fish sauce and a few grinds of black pepper. Toss to thoroughly coat the pork with the sugar mixture. Cook, tossing occasionally, until any liquid has evaporated and the pork has developed a deep, caramelized sheen, 3 to 5 …
From mygourmetconnection.com


VIETNAMESE PORK MEATBALL SALAD - RELUCTANT ENTERTAINER
2016-03-21 In a large bowl, combine pork, lemongrass, ginger, garlic, fish sauce, and lime zest. Using damp hands, form into twenty 1 1/2-inch meatballs. In a large skillet, heat oil over medium-high heat. Add meatballs. Cook 12 to 15 minutes or …
From reluctantentertainer.com


VIETNAMESE NOODLE SALAD WITH PORK PATTIES (BúN CHA) - RECIPE
Put the pork in a bowl. Add the scallions, the remaining 2 tsp. sugar, the fish sauce, 1/8 tsp. kosher salt, and 1/8 tsp. pepper and mix gently with your hands. Shape the meat into small patties about 2 inches wide and 3/4 inch thick; you should have ten patties. Grill the patties over a medium- hot gas or charcoal grill, (or in an oiled grill ...
From finecooking.com


VIETNAMESE PORK BELLY & LYCHEE SALAD - TIPPLEANDFODDER.COM
2016-01-10 Vietnamese Marinated Pork Belly (STEPS 1, 4 and 5) - Mix all of the marinade ingredients together in a ceramic dish. Add the pork and toss to coat. Cover and refridgerate for at least 2 hours. Remove the pork from the fridge about 20 minutes prior to cooking.
From tippleandfodder.com


VIETNAMESE GRILLED PORK NOODLE SALAD (BUN THIT NUONG)
To Cook. To cook noodles, place rice noodles in a bowl. Pour boiling water to cover noodles. Let noodles sit for 3-4 minutes. Drain well and set aside. To cook pork, grill over non-stick frying pan until golden brown. In a serving bowl, assemble noodles, herbs, vegetables, pork, peanuts and fried shallots. Garnish with chilli and serve with ...
From asianinspirations.com.au


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