Vietnamese Caramelized Pork and Rice Noodle Salad

6 Mar

Preparation time: 25 minutes
Cooking time: 13 minutes
Total time: 38 minutes

Serves: 4

Cost per person: £2.12


ingredients Dressing:

  • 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 hot chilli sauce, such as Huy Fong)
  • 3  garlic cloves, minced

Ingredients salad:

  • 1  package rice vermicelli
  • 1  pound  pork tenderloin, trimmed
  • 2  teaspoons  fish sauce
  • 1  teaspoon  hot chilli sauce, such as Huy Fong
  • 1/4  teaspoon  garlic salt
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 3  tablespoons  brown sugar
  • Vegetable oil
  • 2  cups  thinly sliced lollo rosso lettuce
  • 1  cup  matchstick-cut peeled  cucumber
  • 1  cup  matchstick-cut carrot
  • 1  cup  bean sprouts
  • 1/4  cup  chopped fresh basil
  • 1/4  cup  chopped fresh Thai basil
  • 3  tablespoons  chopped fresh mint
  • 1/2  cup  chopped dry-roasted peanuts
  • Lime wedges (optional)

Directions:

To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.

Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon chilli sauce; drizzle over pork. Sprinkle evenly with garlic salt, and pepper. Pat brown sugar onto pork.

Place pork on a grill rack coated with cooking spray. Grill 8 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges, if desired.

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