Wednesday, 21 February 2007

pork vermicelli salad

In Vietnam the lunar new year is also Tet and that means 10 days of straight holidays for the people!!!

My next Chinese New Year Pork Festival recipe is an inspiration from both Thai and Vietnamese cuisine. From Thai I used the flavoursome minced meat dishes call laab ลาบ and combined this with the tangy Vietnamese salads known as Bún.

In a sense I have a hybrid dish that’s a perfectly delicious summer dinner.

Pork Vermicelli Salad
Anna’s very own recipe. Serves 2.
300g pork mince
100g vermicelli noodles
2 garlic clove, crushed
1 long red chilli, deseeded and finely sliced
¼ cup finely chopped coriander
2 tablespoons finely chopped mint
5 tablespoons lime juice
2 tablespoons light soy sauce
2 tablespoons fish sauce
1 tablespoon palm sugar (or brown sugar)
2 tomatoes, sliced into very thin wedges
1 small red onion
1. Cut onion into extremely thin half circles. Place in bowl of cold water and leave for 30 minutes. This will leach the strength from the onions and leave you with a mild, sweet flavour.
2. Heat peanut oil in a frying pan or wok. When hot, add garlic and sauté briefly.
3. Add pork mince and brown, being sure to break cooking mince into fine pieces. Add 1 tablespoon of soy sauce and a dash of fish sauce to add colour.
4. Soften the noodles as per the packet instructions.
5. Combine lime juice, palm sugar, remaining soy sauce and fish sauce. Mix to combine and dissolve the sugar.
6. Toss dressing through noodles. Add half the chopped herbs as well as all the chilli, onion and tomato then toss again.
7. Toss the remaining herbs with the cooked pork mince.
8. Plate noodles then top with pork mince. Garnish with chilli and coriander leaves.


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