Pasta salad with Vietnamese style pork
by
108 recipes
San choy bow
ingredients
servings
2
Konjac pasta
100 grams
Ginger
1 gram
Ground pork meat
85 grams
Cucumbers
1/2 half
Soya beans sprouts
20 grams
Julienne carrots
15 grams
Dried coriander
1 spoon
Tamari, soy sauce variety
1/2 teaspoon
Fish sauce
4 grams
Lemon juice
2 teaspoons
Honey
1/2 teaspoon
Iceberg lettuce
40 grams
single courses from Asia
San choy bow
San choy bow
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Shirataki can also be substituted with rice vermicelli
preparation
step 1
Put the spaghetti in a heat-resistant bowl and cover with boiling water. Leave them for 10 minutes, then loosen the spaghetti with a fork. Drain and cool them under cold running water.
step 2
Drain well and set aside to let it cool slightly. When it is cold enough to handle, cut the spaghetti into shorter lengths.
step 3
Peel and grater 1cm of fresh ginger. Heat a non-stick pan over medium-high heat.
step 4
Add the ginger and minced pork and cook for 5-7 minutes or until the pork is golden, stirring often with a wooden spoon to break the chopped. Transfer the meat to a heat-resistant bowl and set aside.
step 5
Add the spaghetti, cucumber, bean sprouts, carrot and coriander into the bowl containing the pork and mix gently to combine.
step 6
Beat the tamari or soy sauce, fish sauce, lemon juice and honey together in a small bowl. Pour over the spaghetti with the pork and mix them gently.
step 7
To serve, put the lettuce leaves on a serving dish and fill them with the mixture of san choy bow.
