(serves 4)
This Vietnamese salad is one of my quick, easy, and healthy dinner options. A little bit of prep time to cut ingredients but otherwise fairly fast to put together. I absolutely love the freshness of the mint and basil, and the beautiful refreshing aroma of lemongrass as you fry up the meat, perfect for a warm summer evening!
Prep time: 15 min, (marinate meat for 30min before)
Cooking time: 15min
Ingredients
400 g pork neck
200 g rice vermicelli
¼ head iceberg lettuce
1 cucumber
1 carrot
¼
Spanish onion
5 g Vietnamese mint
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| Blending your own lemongrass mix |
5 g Thai basil
1 Tbsp fried shallots,
to
serve
Marinade
1 stalk lemongrass
2 Tbsp Fish sauce
3 tsp sugar
Nuoc Cham dipping sauce:
7 T fish sauce
3 T sugar
2 T water
2 T lemon juice (1 lemon)
1 chilli, crushed
1 T crushed garlic (3-5 cloves)
Method
1. Marinate pork neck or beef in fish sauce, some sugar and lemongrass (at least 30min, preferably overnight).
2. Soak vermicelli in cold water.
3. Cut up lettuce, cucumber into thin slices and grate the carrot.
4. Make dipping sauce by combining, ingredients, then leave in fridge. Put chilli in last, depending on how chilli you want it.
5. Heat pan on medium heat, add 1/2 T oil and cook the meat, turning after 3-5 min.
6. Boil water and put in pot, add vermicelli and cook for 3 min or until soft. Drain in a colander.
7. Combine all ingredients into bowl, and add dipping sauce as desired.
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| Lemongrass pork |
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| Lemongrass beef |
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