I got this Vietnamese Noodle Salad recipe from Mai Pham at Fine Cooking and the Nuoc Cham sauce from Thai Moreland at Fine Cooking. Truly delish!
The very quick recipe for the nuoc cham sauce easily made enough for 8 salads, so I'm good for a while.
Tonight, as it turns out...
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Vietnamese Noodle Salad with Grilled Pork
Adapted from Mai Pham’s recipe:http://www.finecooking.com/recipes/vietnamese_grilled_pork.aspx
This cool, refreshing Vietnamese salad is a staple in the hot summer months. Also great with chicken, beef, or shrimp. Consider doubling the recipe so that your next salad will be super fast. (There will definitely be a next time!)
8 oz. rice vermicelli
1/4 cup sugar
1/2 cup water
5 tbsp hot water
2 large shallots, finely diced, or 5 green onions (white parts only), chopped
2 tsp. fish sauce
2 tsp. soy sauce
2 tbsp vegetable oil
1-1/2 lb. pork loin or sirloin, sliced into pieces about 1/4-inch thick
2 cups washed and shredded green leaf lettuce
2 cups fresh, crisp bean sprouts
1-1/2 cups peeled, seeded, and julienned cucumber
1 cup thinly sliced red pepper
1/3 cup Thai or regular basil, chopped
1/2 cup fresh cilantro, chopped
4 green onions, chopped
1/2 cup chopped roasted peanuts
Vietnamese Dipping Sauce (Nuoc Cham)
Adapted from Thai Moreland http://www.finecooking.com/recipes/vietnamese-dipping-sauce.aspx
Serve it with Vietnamese Noodle Salad.
Makes 2-1/4 cups.
3 large cloves garlic, minced
1 tsp red chili flakes (or to your heat preference)
1 cup water
1/2 cup fish sauce
1/2 cup red-wine vinegar
1/2 cup granulated sugar
Stir all the ingredients in a medium bowl. Keeps for about 2 weeks.
Noodles: Bring a medium pot of water to boil. Add the rice vermicelli and, stirring often, cook until the strands are soft and white, but still resilient, 3 to 5 minutes. Do not undercook, as they must be fully cooked to absorb the flavours of the dish. Rinse in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander, and then set them aside, unrefrigerated.
Pork: Combine the sugar with water in a small saucepan, stirring until dissolved. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep red-brown, about 15 minutes. Once the sauce reaches the desired colour, carefully add hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water.) The sauce should be thick enough to coat the back of a spoon. Set aside to cool.
Mince the shallots; transfer to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled marinade. Stir well to blend. Add the pork slices and let marinate for 20 minutes. Meanwhile, heat the grill to hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
Assembly: Fluff the noodles with your fingers and divide them among the prepared salad bowls. Divide the lettuce, bean sprouts, cucumber, basil, and cilantro between four large bowls. Put the grilled pork on top and garnish each bowl with the peanuts and green onions. Pass the dipping sauce at the table; each diner should drizzle about 4 tbsp over the salad and then toss the salad in the bowl a few times before eating.
Printable Vietnamese Noodle Salad with Pork