Skip to main content

Main Course Salads: Vietnamese Rice Noodle Salad



I am back on the 'Main Course Salads' series. All thanks to the ultra hot weather these days.

This recipe came from The Best of America's Test Kitchen 2009 annual which I have long ear-marked for making but never did get around to it.

There are 3 components to this salad: the fragrant salty pork slices, spicy tangy dressing and salad veggies. All of which could be prep separately in advance and assembled just before eating.

I have never added pork to my salad before simply because I have no idea how to prepare the pork so that it will be able to stand out in the salad. This recipe not only makes the pork the star of the dish, it gave me a new template for pork stir-fries. The pork slices are first marinated in a mixture of fish sauce, sesame oil, cornstarch and cooking oil. Just before eating, I did a quick pan fry until the slices began to brown and the edges get slightly crunchy. I couldn't stop nibbling on it once it was out of the pan. Our little princess came to swipe a few pieces too.

When it comes to Vietnamese dressing, I am very happy with the recipe I found at Bon Appetit, that dipping sauce has become my universal Vietnamese-anything sauce. But this recipe calls for slightly less ingredients, so I thought maybe give it a chance. Although the sauce taste brighter with its lime juice only ensemble, it lacks the herby-ness from the minced cilantro in it. I guess this makes a good shortcut but not exactly the real deal for me.

As far as salad veggies goes, I still adopt the whatever-you-fancy stance. However, a word of caution: any self-respecting Vietnamese salad ought to have mint, cilantro and cucumbers. That's in my rule book. Okay, so with that said, go ahead and drop in whatever that is in your fridge. I had a few stalks of giant asparagus which I boiled it for a few minutes before adding to my salad mix.

By the way, that was my lunch for today. I love eating big giant salads. A great way to tuck into lots of vegetables with minimal standing in front of the stove.

Comments

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to