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.
SPRING ROLL SALAD WITH PEANUT DRESSING
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
- Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
- Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.
VERMICELLI SALAD
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.
Provided by Stephanie Carroll
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 13h50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
- Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g
RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS
While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.
Provided by Karen From Colorado
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze pork for easy slicing; slice thin.
- Marinade pork strips in the soy sauce and garlic powder for 1 hour.
- Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
- Heat egg rolls; cut into 1 inch pieces.
- Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
- Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
- Top vegetables with pork strips and egg roll pieces.
- Sprinkle peanuts on top.
- Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
- Repeat for a second serving.
Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3
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