Asian Vermicelli Salad With Sliced Pork Food

VIETNAMESE NOODLE SALAD WITH PORK

Steps:

• for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
• In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
• for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
• for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
• Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
• Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
• Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowls.

VERMICELLI NOODLE SALAD

Steps:

• Combine dressing ingredients in a jar and shake well to combine. Set aside for 5 minutes for the flavours to infuse.
• Prepare vermicelli noodles per packet directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off exces water. Turn out onto tea towel if necessary to dry more (watery noodles = watery flavour).
• Combine vermicelli noodles with remaining salad ingredients.
• Just prior to serving, toss through dressing. Garnish with Fried Asian Shallots if you wish.

VIETNAMESE GRILLED PORK AND RICE VERMICELLI NOODLE BOWL

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

CHINESE VERMICELLI

Steps:

• Combine first five ingredients and toss with cooked pasta. Sprinkle with sesame seeds and garnish with scallions.

ASIAN VERMICELLI

Steps:

• Cook vermicelli according to package directions (al dente). Drain and put into a large bowl.
• Add diced vegetables.
• In a saucepan on the stove add the oil, red pepper flakes and garlic, saute about one minute.
• Add the soy sauce and honey and bring to a low boil for about one minute.
• Pour dressing over pasta/vegetables and toss to coat.
• Toss a couple of more times before serving.
• After final toss before serving sprinkle the top with sesame seeds or crushed peanuts.

ASIAN VERMICELLI SALAD WITH SLICED PORK

Steps:

• Trim pork loin of fat, pound flat and slice into thin strips.
• Break the vermicelli into 2" threads and drop into 3 quarts boiling water with 1-1/2 teaspoons salt; cook until al dente.
• While the pasta cooks, heat the oil in a wok or large skillet over medium high heat.
• Stir fry the pork strips in the oil for 2 minutes.
• Add the garlic and ginger and cook for 30 seconds, stirring constantly to keep it from burning.
• Add the carrots and the celery and stir fry for 2 minutes more.
• Drain the pasta and toss it in a large bowl with the pork mixture.
• Drizzle the sesame oil over the pasta , then sprinkle with the 1/4 teaspoon salt, pepper and Tabasco and toss thoroughly.
• Pour the vinegar and sherry over the salad and toss again.
• Serve the salad at room temperature or chilled.