Table Salad Food
LEMONGRASS PORK WITH VIETNAMESE TABLE SALAD
Categories Salad Leafy Green Pork Vegetable Marinate Lunch Meat Pork Chop Summer Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 27
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.
TABLE SALAD
Rau Song Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Crispy Spring Rolls. In Vietnam, a table salad is used in two main ways - as an accompaniment to meals in which little pieces of meat and seafood are wrapped in the lettuce and eaten out of hand and as an all-purpose salad. When eaten as a salad, diners tear off a piece of lettuce with some herbs and add to their bowls of rice or noodles, or fold the leaves and herbs into little packets to dip into a sauce. A nice table salad can include any combination of rau ram, Asian basil, red and green perilla and slices of starfruit or green bananas.
Provided by Mai Pham
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Arrange the greens in an attractive manner on one side of a large platter. Place the cucumber, bean sprouts and herbs on the other side. Place the platter in the center of the table and serve.
- NOTE: If a table salad accompanies a grilled meat dish, you can also serve presoaked rice papers on the side. Just layer some lettuce in between the rice sheets so they don't stick. Or let the guests wet the rice sheets themselves by soaking them in a bowl of warm water at the table.
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