Remember that Spicy Korean Grilled Pork from last week? Well, look what happened to the left-overs! This Rice Vermicelli Salad with Spicy Korean Grilled Pork is light and refreshing, yet satisfying with the addition of the pork. Let me just say, 1) this is typically a Vietnamese dish, so the inclusion of a Korean-style pork may not be “authentic”, but it is awfully yummy! and 2) I usually can’t stand left-overs. Once I’ve eaten a meal, I find no need to eat it, again, within a few days. However, since this salad has a host of various fresh flavors that are entirely different from dinner the other night, it’s not at all like eating leftovers, IMHO. (It took me forever to decipher that one and I’ve been dying to use it, so I’ll tell anyone who doesn’t know: In My Humble Opinion. See! You can learn so much from reading our blog.)
This would be a great item to take to work for lunch. While the pork is marinating, soak the dried rice stick noodles in lukewarm water for 20 minutes. Then, quickly boil them, rinse them and refrigerate them overnight. Chop up the toppings and make the dressing (Nuoc Cham) so the salad is ready to assemble in the morning. Layer all of the ingredients (keeping the dressing separate) in covered containers and enJOY!
|Rice Vermicelli Salad with Spicy Korean Grilled Pork||
- 1 Spicy Korean Grilled Pork steak, cut into bite-sized pieces
- 1/4 lb. rice vermicelli noodles or rice stick noodles
- 1 carrot, julienned
- 1/4 cucumber, julienned
- 3 romaine leaves, torn into pieces
- 1 Tbsp. each fresh cilantro, basil and mint, torn into pieces
- 1/8 cup dry roasted peanuts, chopped coarse
- 5 tablespoons sugar
- 3 tablespoons water
- 1/3 cup fish sauce
- 1/2 cup fresh lime juice
- 1 tsp. lime zest
- 1 large clove garlic, minced
- 1 Thai or serrano chili, minced
- 1 shallot, peeled, thinly sliced
- 1 Tbsp. chili garllc sauce (optional)
- Soak the rice noodles in lukewarm water for about 20 minutes to soften, then quickly drop them in boiling water for about 10 seconds. Drain, rinse and chill.
- Make the dressing by whisking together the sugar, water, fish sauce, lime juice and zest. Stir in the chili, shallot and chili garlic sauce. Refrigerate.
- Create a “salad” of lettuce and fresh herbs in the bottom of a medium sized bowl or container. Place the cooked and cooled noodles on top. Garnish with the remaining toppings.
- Just prior to serving, toss with about 1/4 of the dressing, or more, as desired.