Hi there– I was happy to find a recipe that actually calls for a little mint — Because we DO have mint around here. We planted a innocent looking little mint plant in the side yard– and it swiftly took over the berry patch, then rounded the corner to invade the rose bushes and pops up wherever it wants around the yard. I can’t keep up with it!
But in this dish, it’s very welcome– along with the all the other vibrant flavors– garlic, lime, cilantro, green onion… along with the savory pork and tender noodles. I think you might really like it.
VIETNAMESE PORK SALAD WITH RICE NOODLES
1 serrano pepper, sliced thin (optional)
3 cloves garlic, mined fine
2 tab. brown sugar
2 tab. rice vinegar
2 tab. fish sauce
4 tab. lime juice
6 tab. vegetable oil
4 small pork cutlets, cut in smallish bits
splash of oil
salt & freshly ground pepper
8 oz. rice noodles
2 carrots, peeled and grated
2 cups green cabbage leaves, chopped
1 cup red cabbage leaves, chopped
1/4 cup cilantro, chopped
2 tab. mint, chopped (more for garnish)
4 green onions, cut in slices
Shake all the ingredients for the dressing– serrano pepper, garlic, brown sugar, rice vinegar, fish sauce, lime juice and oil together in a container with a tight fitting lid until it is thoroughly blended. Set aside.
Heat the oil in a skillet and cook the pork pieces on high heat just until they are well browned. Salt & pepper as they cook.
Cook the rice noodles according to the directions on the package (just a couple minutes!) and drain them thoroughly in a colander.
Pour 1/4 cup of the dressing (more or less) into a skillet and add in the noodles. Cook them for 4 or 5 minutes until soft and savory.
Mix the carrots, cabbages, cilantro, mint and green onions in a mixing bowl with the rest of the dressing. Stir in the pork.
Layer the noodles and veggies with pork onto a plate and plop on a sprig of mint just to make it pretty. Makes 2 large servings.