Craving-Vietnamese Salad - cooking recipe

Ingredients
    Marinade:
    1/4 cup mirin (Japanese sweet wine)
    3 tablespoons soy sauce
    3 tablespoons fish sauce
    1 tablespoon sriracha sauce, or more to taste
    1 tablespoon brown sugar
    1 tablespoon minced garlic
    1 pound thin-cut boneless pork chops, sliced very thinly
    1 tablespoon vegetable oil
    Salad:
    1 (8 ounce) package rice vermicelli noodles
    1 pound cooked and peeled shrimp
    1 bunch scallions, thinly sliced
    1 head red leaf lettuce, coarsely shredded
    1 1/2 cups matchstick-cut carrots
    1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
    1/2 red bell pepper, cut into 1-inch matchsticks
    1 bunch cilantro, stems discarded
    Dressing:
    1/2 cup bottled Asian sesame dressing
    1/3 cup mirin (Japanese sweet wine)
    1/4 cup fish sauce
    1 tablespoon sriracha sauce, or more to taste
    Topping:
    3/4 cup salted peanuts
Preparation
    Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
    Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
    Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
    Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
    Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
    Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

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