Recipe by Chef James Brickmore-Hutt
A delicious Vietnamese noodle salad with grilled lemongrass pork and pickled apples.
INGREDIENTS
11 tbsp sugar, divided
1 1/2 tbsp plus 1 teaspoon garlic, chopped & divided
1 tbsp shallots, chopped
2 tbsp lemongrass paste
1/4 tsp ground black pepper
2 tsp soy sauce
2 tbsp plus 1/4 cup fish sauce, divided
1 tbsp vegetable oil
1 lb boneless pork shoulder steak, thinly sliced into 3 pieces
1 3/4 cups water, divided
4 1/2 tbsp distilled white vinegar
1/4 tsp salt
3 cups DOLE® Chef-Ready Cuts Diced Apples
1 1/2 cups carrots, julienned
1/3 cup lime juice
1 Thai chili, minced
4 cups red leaf lettuce, torn
1 package (14 ounce) thin rice vermicelli, cooked to package directions
1/4 cup fresh mint
1/4 cup fresh cilantro
1/4 cup roasted peanuts, crushed
DIRECTIONS
1. Marinate Pork:
Combine 2 tbsp sugar, 1 1/2 tbsp garlic, shallot, lemongrass, pepper, soy sauce, 2 tbsp fish sauce and oil in a blender or food processor container. Cover; blend until smooth.
Transfer to a bowl. Add the pork, and turn to coat well. Cover and let stand at room temperature for 1 hour or refrigerate up to 24 hours.
2. Prepare Pickled Apples and Carrots:
Dissolve 5 tbsp sugar in 1 1/4 cups water. Add vinegar, salt, apples and carrots. Cover and let stand at least 1 hour.
3. Prepare Sauce:
Combine remaining 1/4 cup sugar, 1 tsp garlic, 1/4 cup fish sauce, 1/2 cup water, lime juice, Thai chili and in a medium bowl. Cover and let stand at least 30 minutes.
Serve:
Divide lettuce between four bowls. Top each bowl with rice vermicelli, mint, cilantro, peanuts, grilled pork, pickled apples and carrots. Serve salad with sauce.
Prep: 30 mins 4 Servings
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