Pork Salad Rolls Food

VIETNAMESE SPRING ROLLS RECIPE (GOI CUON)

Steps:

• Add pork, onion, salt and sugar to a small pot and add enough water to cover about 1 inch above the pork. Bring to a boil on high heat and then lower to medium and cook for about 25-30 minutes or until pork juices run clear when poked at the thickest part, or it registers 145 F with an instant read thermometer at the thickest part.
• Cover the pork in a bowl as it cools so it doesn't darken. Once cool, slice the pork as thinly as you can to make rolling easier later.
• Defrost shrimp in water bowl. Once defrosted, de-vein the shrimp. Hold a shrimp up to a light to locate the vein, pierce the whiter part (joint) of the shrimp just below the vein with a toothpick, and pull the toothpick upwards towards the shrimp back. Do this slowly to remove the vein. Piece again at another joint if the vein breaks to remove all traces of vein. Repeat with all your shrimp.
• Cook the shrimp: add shrimp, salt, and enough water in a small pot to barely cover your shrimp. Boil on medium-high heat for only about 1.5 to 2.5 minutes or until the shrimp is no longer translucent. Drain and run under cold water to stop the cooking process.
• Remove the shells and tails from shrimp, and cut the shrimp in half along the body.
• Cook either your rice noodles according to the package instructions. Timing can vary wildly depending on noodle thickness and brand. This can be anywhere from 2 to 10 minutes. Drain and cool the noodles under cold, running water to stop it from cooking further.
• Prepare your vegetables by rinsing and drying them.
• Add warm water to a plate and soak the rice paper sheet for about 5-10 seconds. Soak the rice paper just enough so that it is pliable and easy to handle, but remove the sheet before it gets too soft and sticky. Lay rice paper on a plate and begin to assemble your roll.
• Add lettuce towards the bottom of the rice paper. Leave 1 to 1½ inches of space on either side of the rice paper. Layer with mint and chives. Try to not add too many items because it will be harder to roll and might tear your rice paper.
• Add shrimp in the middle of the rice paper with the orange skin facing down.
• Layer the sliced pork on top of the shrimp.
• Add the noodles across the vegetables, spread evenly across.
• Fold the left and right sides towards the middle so that it's snug. Lay some chives lengthwise with one end poking out. Then fold the bottom up to cover the noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Continue to roll upwards to complete the spring roll.
• In a pan over medium heat, saute garlic in oil until fragrant.
• Add in hoisin sauce, peanut butter, and water and mix thoroughly.
• Bring to boil, and then immediately turn off the heat and pour into a heat safe dipping bowl. The sauce will slightly thicken as it cools.
• Sprinkle ground peanuts on each sauce dipping bowl, and leave the chile paste on the side so others can add to their own dipping bowl as desired.

LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD

Steps:

• For dipping sauce:
• Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)
• For pork:
• Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.
• For salad and noodles:
• Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)
• Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.
• Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.
• Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.

VIETNAMESE SALAD ROLLS

Steps:

• Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
• Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
• In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
• Serve the spring rolls with the warm dipping sauce.

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.