- Marinade:
- 1/4 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
- Salad:
- 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 1/2 cups matchstick-cut carrots
- 1 cucumber - peeled, seeded, and cut into 1-inch matchsticks
- 1/2 red bell pepper, cut into 1-inch matchsticks
- 1 bunch cilantro, stems discarded
- Dressing:
- 1/2 cup bottled Asian sesame dressing
- 1/3 cup mirin (Japanese sweet wine)
- 1/4 cup fish sauce
- 1 tablespoon sriracha sauce, or more to taste
- Topping:
- 3/4 cup salted peanuts
- 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.
09/01/2019
recipepes.com
craving-vietnamese salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
