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Pork And Rice Vermicelli Salad
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Ingredients
225g/8oz lean pork
2 garlic cloves, finely chopped
2 slices fresh root ginger, finely chopped
30-45ml/2-3 tbsp rice wine
45ml/3 tbsp vegetable oil
2 stalks lemon grass, finely chopped
10ml/2 tsp curry powder
175g/6oz beansprouts
225g/8oz rice vermicelli, soaked in warm water until soft and drained
½ lettuce, finely shredded
30ml/2 tbsp chopped fresh mint leaves lemon juice and fish sauce, to taste
Salt and ground black pepper
2 spring onions, finely sliced
25g/1oz roasted peanuts, finely chopped, and pork crackles (optional), to garnish
Details
Serves: 4
Method
Cut the pork in strips and put in a dish with half the garlic and ginger. Pour on 30ml/2 tbsp of the rice wine, season, stir and marinate for 1 hour.
Fry the remaining garlic and ginger for a few seconds. Stir in the pork and juices, lemon grass and curry. Fry until golden. Add rice wine if needed.
Place the beansprouts in a sieve. Blanch them by lowering the sieve into a saucepan of boiling water for 1 minute, then drain and refresh under cold running water. Drain again. Using the same water, cook the rice vermicelli for 3-5 minutes until tender, drain and rinse under cold running water. Drain well and tip into a bowl.
Add the beansprouts, lettuce and mint leaves and season with the lemon juice and fish sauce. Toss lightly.
Divide the noodle mixture among four serving plates, making a nest on each. Spoon the pork mixture on top. Garnish with spring onions, peanuts and pork crackles, if using.
Fry the remaining garlic and ginger for a few seconds. Stir in the pork and juices, lemon grass and curry. Fry until golden. Add rice wine if needed.
Place the beansprouts in a sieve. Blanch them by lowering the sieve into a saucepan of boiling water for 1 minute, then drain and refresh under cold running water. Drain again. Using the same water, cook the rice vermicelli for 3-5 minutes until tender, drain and rinse under cold running water. Drain well and tip into a bowl.
Add the beansprouts, lettuce and mint leaves and season with the lemon juice and fish sauce. Toss lightly.
Divide the noodle mixture among four serving plates, making a nest on each. Spoon the pork mixture on top. Garnish with spring onions, peanuts and pork crackles, if using.
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