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redpandatoocute · 5 years

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Vietnamese Salad with Lemongrass Pork

One of my favourite lunches to meal-prep during summer is Vietnamese salads. This salad is not like any other salad, it’s fully of exciting flavours and textures. This Vietnamese Salad with Lemongrass Pork, has everything. It has vermicelli noodles, carrots, bean sprouts, lettuce, mint, coriander, chili, crunchy fried shallots and your favourite meat topping. It’s like a flavour explosion in your mouth. Crunchy from the pickled vegetables and fried shallots and chewy from the vermicelli noodles. Not only is this salad amazing to eat, it is also super refreshing. Vietnamese Salad with Lemongrass Pork is perfect for a hot summer day.

Vietnamese Vermicelli Salad with Lemongrass Pork

A fresh vibrant salad, this Vietnamese salad will surely cool you down on a hot summer’s day.

Lemongrass Pork

4 pork cutlets (boneless)

1 tbsp fish sauce

2 cloves garlic (minced)

1 tbsp sugar

1 tbsp oil

2 tbsp lemongrass

Salad Dressing – Nuoc Cham

1/4 cup fish sauce

1/2 cup water

1 lime (juice)

2 tbsp sugar

1 chili (sliced)

1 tbsp vinegar

1 clove garlic (minced)

Vietnamese Salad Boel

1 packet vermicelli noodles

1 lettuce (sliced)

2 large carrots (sliced)

300 g bean sprouts

chili

fried shallots

coriander

mint

Marinate pork and set aside. Add all the marinade ingredients into a bowl and mix. Put pork in the fridge and start preparing your vegetables.

Prepare all your vegetables. Julienne your carrots and cut the lettuce into thin slices. Place all vegetables in separate bowls so it’s easier to plate up at the end.

Add the carrots into a bowl with a teaspoon of sugar and a tablespoon of vinegar.

Wash your bean sprouts in cold water. I find removing the hulls from the bean sprouts keeps them fresher for much longer. This does take a lot of time, though.

Prepare the noodles (following the packet instructions). Once cooked, strain and run cold water through the noodles.

By now, you should be ready to cook the pork. Cook the pork on a hot pan.

Plate up. First, put a serving of noodles and a bit of the dressing on the noodles, then place your vegetables, pork and herbs. Finally, add fried shallots and dressing.

If you are meal-prepping this recipe, you can put your fried shallots and dressing in small sauce containers and then add to your bowl when you are ready to eat. This way all your vegetables will stay crisp.

For extra flavour, you can grill the pork instead of pan frying.

Vietnamese salad tips:

For better flavour, marinate meat for up to 3 hours.

If you intend to meal-prep this dish, make sure you keep the salad dressing separate.

If possible, use Vietnamese mint and coriander.

Removing the hulls from the bean sprouts keeps the sprouts for a longer period of time.

Vietnamese sweet chili sauce goes great with this dish.

If possible, grill the pork instead of pan frying. Grilling will give it a more intense flavour.

vietnamese salad with lemongrass pork

The pork in this dish is the centre of attention, so you want to make sure it is prepared properly. For extra flavour, marinate your pork for up to 3 hours. This way the pork will soak up all the delicious flavours of the marinade. For this dish, I have used pre-minced lemongrass, though, using fresh lemongrass would yield far better results. As I stated above, if you can char-grill your pork, definitely do it! For convenience, I have cooked mine on the pan. If you cook it on the pan, make sure the pan is very hot and don’t be afraid of burning.

Marinating the Pork

Cook pork on a hot pan – for better pork flavour you could also grill.

Set pork aside.

Preparing the bowl. The first layer is noodles. Cook the noodles (following the packet instructions). Rinse with cold water and drizzle with some oil to avoid potential sticking. Add the pickled carrots and the bean sprouts. Then, add the sliced lettuce, top with mint, coriander and chilies.

Prepare the noodles according to the packet instructions

Start layering your bowl

Add the lettuce to the salad bowl

Top with your favourite herbs and chilies

Finally, add the main part of the dish, the pork. Top off with more chilies and fried shallots. If this dish is for your weekly lunches, don’t add the Nouc Cham just yet. Only add the salad dressing when you are ready to eat this delicious Vietnamese Salad with Lemongrass Pork.

Add the sliced lemongrass pork

Top with fried shallots and more chilies

Add your dressing and some more fried shallots in separate containers.

more salad dishes?

Vietnamese Salad with Lemongrass Chicken

Pesto Pasta Salad with homemade pesto

Pesto Pasta Salad

Vietnamese Salad with Lemongrass Pork One of my favourite lunches to meal-prep during summer is Vietnamese salads. This salad is not like any other salad, it's fully of exciting flavours and textures.

#healthy #pork #salad #vietnamese

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healthprivates · 6 years

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Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more! http://bit.ly/2w9A3HO

What awesome weather we’ve had in Southern Ontario this week! I finally found myself thinking yep, we made it through that long winter…we’re on the other side! Things are a-bloomin’! Lately I’ve been trying to incorporate more relaxation practices into my days as I’ve been struggling with some ongoing allergic/immune reactions and just feeling totally off balance. One thing I’ve found helpful is taking time to enjoy a morning walk before I begin my day—I used to get the kids up, feed them, and then tackle my work almost immediately, so this subtle shift in routine has been making a big difference. Connecting with nature always invigorates me. Here’s to a good month ahead!

Q1. Hi Angela! I’m new to the vegan lifestyle and find the hardest part for me comes when I forget to pack my lunch for work. Do you have any suggestions for what kinds of foods I could keep at work to eat on days when I forget my lunch?

Hey Kim, This is a great question! I have a few ideas. To start, I suggest keeping some nutritious, hearty crackers on hand to eat along with your favourite nut or seed butter and hemp hearts. The nut/seed butter and hemp hearts make for an easy protein- and fat-rich snack. You can also stock homemade trail mix, dried fruit, hot oatmeal packets (you can make your own as well), granola, roasted chickpeas, or soup (look for tetra packs so you won’t need a can opener). Another idea is to make a super easy balsamic chickpea salad. Simply store some small tetra packs of chickpeas (or canned chickpeas, if you have a can opener on hand), balsamic vinegar (or any vinegar you love), olive oil, salt, and pepper in the cupboard, and make sure to store a strainer and bowl at the office as well. With these ingredients at the ready, all you’ll have to do is drain and rinse the chickpeas and add them to the bowl along with the vinegar, olive oil, salt and pepper (to taste). It may not be the most glam lunch, but it’s filling and packed with protein!

Q2. I absolutely love your Vegan Peppermint Patty recipe! I made it for my cookbook club a few weeks ago and everyone said it was their favourite of out of all 20 dishes! I do have a question, though: how long does it last in the freezer?

Hey Renanit, That makes me so happy to hear! Even though I posted the recipe around the holidays last year, it’s also a fantastic dessert for the summer months since it’s served chilled. I know we’ll be enjoying it a lot this summer! The Peppermint Patty Slice should keep in the freezer for 1 to 2 months. Make sure it’s frozen solid first, and then wrap it tightly with tinfoil or other wrap. I like to place the wrapped dessert inside a freezer bag or airtight container for an extra layer of protection before freezing.

Q3. I was recently introduced to your recipes and app. I’m in love! Can you recommend a replacement for the chickpea miso in your Butternut Squash Mac ‘n Cheeze? I can’t find any at my local grocery stores!

Thank you, Holly! You can swap the chickpea miso for any light-tasting miso you can get your hands on. You can also make the sauce without it, if need be! The miso adds a nice depth of flavour, but the Mac ‘n Cheeze will still taste great without it. Of course, I always encourage you to tweak recipe seasonings to taste. :) I think it would be fun with my 10-Spice Mix thrown in too!

Q4. Hi Angela, I have been a dedicated reader of your blog for years, and I love your cookbooks and your app! We are not a vegan family but we eat a lot of plant-based meals, and you have always been a major source of inspiration for me. We have travelled to Arizona for a couple of years and I have loved using your tips about where to eat and what to do while we’re there! I wondered if you had any new finds or tips from your most recent trip? This will be our first time travelling with our son—he just turned 9 months old! (Thanks for all of the pregnancy resources and info, too!

) I have loved your tips for True Food Kitchen and ChocolaTree in Scottsdale, and wonder if you’ve found anything new you’d like to share?

Hey Jenna, Thank you so much for all your support! I’m so happy to hear you’ve found inspiration in my recipes. :) Congrats on your baby boy! And thanks for such a great question about new AZ finds. We did find a few new kid-friendly spots in Scottsdale on our last trip. For breakfast we enjoyed First Watch a couple times…I loved the A.M. Superfoods Bowl (a decadent and super-thick chia seed pudding). Kale & Clover is super casual (you order at the counter), but still lovely. Their hummus is to die for (I could not stop eating it!) and I loved the Superfood Salad too. The Herb Box is also great (their Crisp Brussels Sprout Chips with Vegan Yellow Pepper Aioli are incredible!), although they don’t have quite as many plant-based mains on the menu. And the patio at night is gorgeous and romantic. Of course, True Food is always a must visit, as you know. I’ve also heard great things about Flower Child, but we didn’t have a chance to go. It’s on my list for our next visit!

“The meat eaters in my house love your Ultimate Green Taco Wrap recipe even more than my vegetarian daughter does. She says it tastes too much like meat! Plus the Lentil-Walnut Taco Meat freezes like a dream. I use it in spaghetti, chili, on spelt wraps with lettuce and rice, on pizza, and on salads as well. I am also planning to use this recipe to make dinner for my friend with terminal cancer. She removed meat from her diet and really misses it. I’m soaking lentils instead of cooking them to make the recipe a little more raw. Thanks for a great recipe.”

Hi Mary-Jo, That’s such a sweet gesture to make it for your friend…I wish her all my best! And I agree, the Lentil-Walnut Taco Meat is so versatile and perfect to have on-hand during busy weeks. You’ll have to let me know how it goes using sprouted lentils…such a fun idea, especially for summer.

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