Pad Thai to the chicken
by
108 recipes
Pasta salad with Vietnamese style pork
ingredients
servings
4
Pork loin, lean meat
170 grams
Chili pepper
to taste
Lime juice
1 spoon
Soy sauce
2 teaspoons
Fish sauce
16 grams
Maple syrup
1 spoon
Lime juice
1 coffee cup
Soy sauce
8 grams
Rice vinegar
2 teaspoons
Water
1 spoon
Honey
2 teaspoons
Vermicelli pasta
50 grams
Carrots
1 half
Cucumbers
1 half
Spinach
40 grams
Soya beans sprouts
20 grams
Fresh mint
4 leafs
Dried coriander
to taste
single courses from Vietnam
Pasta salad with Vietnamese style pork
Pasta salad with Vietnamese style pork
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Thanks to this recipe for the Vietnamese-style pork salad with pork sauce and Nuoc Cham sauce, you'll have an idea to bring to the table!
preparation
step 1
To marinate the pork: in a large bowl mix the lime juice, the fish sauce, the soy sauce, the maple syrup and the sesame oil.
step 2
Combine the pork, dipping it well into the marinade to make sure it covers it completely. Cover with clear film and refrigerate for 1 hour.
step 3
Put the vermicelli in a heat resistant bowl and cover with boiling water. Leave for 10 minutes and then separate them with a fork. Drain and cool them under running water. Drain well again and leave aside.
step 4
To prepare the Nuoc Cham sauce: in a small bowl mix all the ingredients together.
step 5
Heat a non-stick pan over medium heat with a little oil. Add the pork and cook for 4-6 minutes or until it is cooked and lightly browned, stirring often. Remove from heat, transfer to a plate and let it rest for 3-5 minutes.
step 6
To prepare the pasta salad: in a bowl mix the vermicelli, the carrot, the cucumber, the onion, the spinach, the soy sprouts, the mint and the coriander. Season with 2 tablespoons of nuoc cham sauce and mix well.
step 7
To serve, distribute the vermicelli salad in 2 bowls and add the pork and the chopped pepper into slices. Serve with lime wedges and the remaining sauce to the side.
