If you're looking for a delicious and refreshing meal that's easy to make, this Vietnamese noodle salad with pork patties is the perfect choice. This dish combines the flavors of grilled pork, fresh vegetables, and a tangy dressing to create a satisfying and flavorful meal. This recipe is sure to be a hit at your next dinner party or potluck.
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VIETNAMESE NOODLE SALAD WITH PULLED PORK
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Add the noodles, stir and remove from the heat. Let sit until softened, about 5 minutes. Drain and rinse under cold water; drain well. Cut into shorter lengths using kitchen shears.
- Meanwhile, combine the vinegar, lime juice, fish sauce, sugar and 2 tablespoons water in a small bowl and stir until the sugar is dissolved.
- Divide the lettuce among bowls and top with the noodles, carrots and cucumber; set aside.
- Cook the pork in a medium nonstick skillet over medium-high heat, stirring occasionally, until hot and crisp, about 8 minutes. Divide among the salads. Drizzle with the dressing and top with the herbs and peanuts. Drizzle with Sriracha.
VIETNAMESE NOODLE SALAD WITH PORK PATTIES
Steps:
- Soak the rice vermicelli in a large bowl of warm water for 15 min. Meanwhile, bring about 2 quarts water and 1 tsp. kosher salt to a boil in a large saucepan over high heat. Drain the noodles and add them to the boiling water, stirring with chopsticks to gently separate the strands. When the water returns to a boil (after about 2 min.), drain the noodles in a colander (push the strands against the sides of the colander with chopsticks to help them drain completely). Put the noodles on a platter and fluff them with chopsticks. Set aside until cool, at least 30 min. and up to 2 hours. Put the carrots and daikon or jícama in a colander. Sprinkle on 1 tsp. of the sugar, the vinegar, and 1/4 tsp. kosher salt and mix well. Let the colander sit in the sink for 10 min., and then gently squeeze the vegetables to get rid of the liquid. Add the vegetables to the bowl of dipping sauce. Put the pork in a bowl. Add the scallions, the remaining 2 tsp. sugar, the fish sauce, 1/8 tsp. kosher salt, and 1/8 tsp. pepper and mix gently with your hands. Shape the meat into small patties about 2 inches wide and 3/4 inch thick; you should have ten patties. Grill the patties over a medium- hot gas or charcoal grill, (or in an oiled grill pan or skillet over medium-high heat) until they're well browned outside and cooked through but still moist inside, 8 to 10 min. on a grill; 15 min. on a grill pan (cut into one to check-it's fine if the pork is still a little pink inside). Add the cooked patties, still warm, to the bowl of sauce and vegetables and let sit for 5 to 10 min. before serving. Serve the noodles on the platter, along with the lettuce, mint, and cilantro. Remove the pork patties from the sauce and put them on a different platter. Give everyone a large bowl and let people serve themselves noodles, lettuce, and herbs, then top that with pork patties and a generous drizzle of the dipping sauce and the vegetables in it. Toss gently.
VIETNAMESE GRILLED PORK PATTIES WITH RICE NOODLES & SALAD
Make and share this Vietnamese Grilled Pork Patties With Rice Noodles & Salad recipe from Food.com.
Provided by gailanng
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE NOODLES AND SALAD: Bring 4 quarts water to boil in large pot. Stir in noodles and cook until tender but not mushy, 4 to 12 minutes. Drain noodles and rinse under cold running water until cool. Drain noodles very well, spread on large plate, and let stand at room temperature to dry. Arrange lettuce, cucumber, cilantro, and mint (and/or basil) separately on large platter and refrigerate until needed.
- FOR THE SAUCE: Using mortar and pestle (or on cutting board using flat side of chef's knife), mash Thai chile, 1 tablespoon sugar, and garlic to fine paste. Transfer to medium bowl and add hot water and remaining 2 tablespoons sugar. Stir until sugar is dissolved. Stir in fish sauce and lime juice. Set aside.
- FOR THE PORK PATTIES: Combine shallot, fish sauce, sugar, baking soda, and pepper in medium bowl. Add pork and mix until well combined. Shape pork mixture into 12 patties, each about 2 1/2 inches wide and 1/2 inch thick.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Cook patties (directly over coals if using charcoal; covered if using gas) until well charred, 3 to 4 minutes per side. Transfer grilled patties to bowl with sauce and gently toss to coat. Let stand for 5 minutes.
- Transfer patties to serving plate, reserving sauce. Serve noodles, salad, sauce, and pork patties separately.
Nutrition Facts : Calories 593, Fat 24.7, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2454.7, Carbohydrate 67.5, Fiber 2.7, Sugar 14.5, Protein 24.3
VIETNAMESE RICE NOODLE SALAD
This is a good salad for a hot day.
Provided by JEN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 13
Steps:
- Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
- Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
- Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 89.5 g, Fat 5.3 g, Fiber 4.1 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 187.5 mg, Sugar 12 g
BUN CHA (VIETNAMESE PORK MEATBALL AND NOODLE SALAD)
Hanoi street food, adapted from a recipe by Lauren Shockey in "Four Kitchens" (Grand Central Publishing, 2011), published in Saveur. Shockey likes this dish for breakfast on the weekend.
Provided by zeldaz51
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
- In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
- Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
- When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
- Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
- Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
Nutrition Facts : Calories 759.8, Fat 24.8, SaturatedFat 9.1, Cholesterol 81.8, Sodium 2052.7, Carbohydrate 105.1, Fiber 2.4, Sugar 8.6, Protein 25
Tips:
- For a vegetarian version, omit the pork patties and use crumbled tofu or tempeh instead.
- To make the salad ahead of time, cook the noodles and pork patties according to the recipe. Let them cool completely, then store them separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, assemble the salad and toss with the dressing.
- For a spicier salad, add a teaspoon or two of Sriracha sauce to the dressing.
- If you don't have rice vermicelli noodles, you can use another type of thin noodle, such as soba noodles or ramen noodles.
- This salad is also delicious served warm or at room temperature.
Conclusion:
This Vietnamese noodle salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of flavors and textures is sure to please everyone at the table. With a little planning, it can also be made ahead of time for an easy weeknight dinner.
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