Description
I live in rural West Virginia, and when I crave Vietnamese food there is no restaurant to satiate that craving, so I came up with this close simulation of a noodle bowl entree to cure the craving! The spiciness can be varied to suit your diners, but nearly everyone loves this salad. It makes a lot, so is suitable for cookouts or group suppers. Lots of ingredients, but well worth the bother! Folks will rave, so it is worth it.
Ingredients
- ¼ 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
- 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 ½ cups matchstick-cut carrots
- 1 cucumber – peeled, seeded, and cut into 1-inch matchsticks
- ½ red bell pepper, cut into 1-inch matchsticks
- 1 bunch cilantro, stems discarded
- ½ cup bottled Asian sesame dressing
- ⅓ cup mirin (Japanese sweet wine)
- ¼ cup fish sauce
- 1 tablespoon sriracha sauce, or more to taste
- ¾ cup salted peanuts
Instructions
- 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.
Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 2 hrs 10 mins
Servings: 8