Vietnamese Pork Salad Recipes

VIETNAMESE PORK SALAD

Vietnamese Pork Salad image

Provided by Laurie Woolever

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 stalk lemon grass, very finely chopped
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon fish sauce
1 Thai chili, finely chopped
Four 1/2-inch-thick center-cut pork chops
1/4 cup lime juice
3 tablespoons fish sauce
1 clove garlic, minced
Half a small Thai chili, finely chopped
1 8-ounce package thin Vietnamese rice noodles
2 romaine hearts, thinly sliced
Half a pomelo, or a small pink grapefruit, skin and membranes removed, shredded into small pieces
2 large carrots, peeled and julienned
2 cucumbers, peeled, seeded and julienned
1/4 cup chopped mint leaves
1/3 cup chopped cilantro leaves
1/2 cup chopped peanuts

Steps:

For the pork: In a large bowl, combine the lemon grass, garlic, brown sugar, fish sauce, chili and 1 tablespoon water. Add pork chops, turn to coat well, and let sit for at least 30 minutes or up to three hours.
For the dressing: In a small bowl, combine lime juice, fish sauce, garlic, chili and 1/2 cup water. Mix well. Dressing should be strong but not overwhelming; if desired, add up to 1/4 cup more water.
Heat a grill or grill pan over high heat. Remove pork chops from marinade, brush off lemon grass and pat dry with paper towels. Place pork chops on grill or in pan and brown well, turning once, 2 to 3 minutes a side. Remove from heat and let rest about 5 minutes. Cut into thin slices and set aside.
For serving: Cook rice noodles according to package instructions and rinse under cold water. Drain, and mix in bowl with romaine, pomelo or grapefruit, carrots, cucumbers, mint and cilantro. Toss to mix. Add dressing and toss again. Top with pork and garnish with peanuts. Serve at room temperature.

Nutrition Facts : @context http, Calories 959, UnsaturatedFat 18 grams, Carbohydrate 117 grams, Fat 28 grams, Fiber 9 grams, Protein 57 grams, SaturatedFat 7 grams, Sodium 1775 milligrams, Sugar 12 grams, TransFat 0 grams

VIETNAMESE PORK SALAD

Vietnamese Pork Salad image

Make and share this Vietnamese Pork Salad recipe from Food.com.

Provided by threeovens

Categories < 60 Mins

Time 41m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless pork chops
1/3 cup rice vinegar
1/4 cup mirin
3 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons sugar
1/2 teaspoon thai chili-garlic sauce (Sriacha)
3 ounces rice vermicelli
1/2 head napa cabbage, cored and sliced
1/2 cup fresh cilantro
1/2 cup of fresh mint
2 green onions, sliced

Steps:

Slice pork chops in half horizontally; pound to an even thickness.
Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad.
Prepare noodles according to package directions.
Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips.
In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine.
Arrange salad and noodle mixture on a serving platter and top with pork.

Nutrition Facts : Calories 202.4, Fat 7.8, SaturatedFat 2, Cholesterol 41.3, Sodium 826.3, Carbohydrate 16.9, Fiber 0.9, Sugar 3.8, Protein 14.7

VIETNAMESE STYLE CRISPY PORK SALAD

Vietnamese Style Crispy Pork Salad image

From an Ainsley Harriot cookbook. A favourite in our house. The flavours come together beautifully to give a really refreshing taste. Lovely on a summer evening.

Provided by dagac4

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

16 -20 crispy lettuce leaves
1 tablespoon sunflower oil
1 lb ground pork
2 teaspoons grated fresh ginger
1 red chile, seeded and finely chopped
1 garlic clove
4 spring onions, finely chopped
2 tablespoons fresh coriander
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons white wine vinegar
1 teaspoon soft light brown sugar
4 limes

Steps:

Heat half of the oil in a large frying pan, add half the pork and cook over a high heat stirring occasionally until brown and crispy. Set aside, heat rest of oil and cook remaining pork in the same way.
In a bowl mil together the ginger, chilli, garlic, spring onions and the coriander. Add the soy sauce, vinegar, fish sauce, sugar and the juice of one of the limes. Mix well.
Pour over the crispy pork and stir to mix together.
Pile the mixture onto the individual lettuce leaves, give each one a squeeze of lime juice or serve with a wedge of lime.
Enjoy!

Nutrition Facts : Calories 425.9, Fat 27.4, SaturatedFat 9.2, Cholesterol 106.7, Sodium 1313, Carbohydrate 14.2, Fiber 3.8, Sugar 4.4, Protein 32.9

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