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| Craving-Vietnamese Salad |
"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."
Ingredients :
- Marinade:
- 1/4 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
- Salad:
- 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 1/2 cups matchstick-cut carrots
- 1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
- 1/2 red bell pepper, cut into 1-inch matchsticks
- 1 bunch cilantro, stems discarded
- Dressing:
- 1/2 cup bottled Asian sesame dressing
- 1/3 cup mirin (Japanese sweet wine)
- 1/4 cup fish sauce
- 1 tablespoon sriracha sauce, or more to taste
- Topping:
- 3/4 cup salted peanuts
Instructions :
| Prep : 45M | Cook : 8M | Ready in : 2H10M |
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- 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.
Notes :
- You can make it meatless, with pork, shrimp, chicken breast, flank steak, pressed tofu, or any combination. I generally use pork and shrimp for authenticity, but any combination of meats and shrimp is very good. Cook tofu separately if using.
- You can also add shredded basil leaves, about 3/4 cup, if you like.
- If you are traveling with the salad, do not add vegetables and dressing until you are ready to serve it. Toss everything together when you arrive and garnish with peanuts.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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