Rania's Recipes: Caramelized Pork & Rice Noodle Salad, Lychee Collins
If you're looking for a delicious new recipe be sure to try this one out from Rania Harris in your home today.
Vietnamese Caramelized Pork and Rice Noodle Salad
Dressing:
- ¾ cup water
- 5 tablespoons granulated sugar
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon Sriracha (hot chile sauce) or more to taste
- 3 garlic cloves, minced
Salad:
- 1 (6-ounce) package rice vermicelli
- 1 pound pork tenderloin, trimmed
- 2 teaspoons fish sauce
- 1 teaspoon Sriracha (hot chile sauce) or more to taste
- ½ teaspoon garlic powder
- Sea salt freshly ground black pepper to taste
- 3 tablespoons brown sugar
- Cooking spray (if grilling on an outdoor grill)
- 2 cups thinly sliced red leaf lettuce
- 1 cup matchstick-cut peeled English cucumber
- 1 cup matchstick-cut carrot
- 1 cup bean sprouts
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- ½ cup chopped dry-roasted peanuts
- Lime wedges
- Additional Sriracha for serving
Directions:
To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.
To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.
Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork. Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.
Place pork on a grill rack coated with cooking spray. Grill 12 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.
Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges and Sriracha on the side as an optional garnish for the salad.
Yield : 6 servings
Lychee Collins
- 2 ½ ounces gin
- 2 ounces freshly squeezed lemon or lime juice
- 1 ounce sugar syrup
- 1 ounce liquid from canned lychee fruit
- Splash of club soda
- Edible flower, to garnish
Directions:
Pour the first 4 ingredients into a cocktail shaker filled with ice. Fill a highball glass with crushed ice and strain the drink from the shaker into the glass. Top with club soda. Garnish and serve immediately.
Makes 1 drink