Recipe

Vietnamese Salad With Chile-mint Dressing Recipe


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Ingredients
  • 2 large garlic cloves, minced
  • 1/2 lb boneless pork shoulder, trimmed of excess fat & cut into 1/4 -inch strips
  • 1/4 tsp crushed red pepper
  • 1 1/2 tbsps sliced mint, plus 1 1/2 tbsps shredded mint
  • 3 c finely shredded romaine lettuce
  • 1/4 tsp salt
  • 1 1/2 tbsps cider vinegar
  • 2 large white turnips, peeled & shredded
  • 3 c finely shredded cabbage
  • 2 large carrots, shredded
  • 2 tbsps mushroom soy sauce
  • 1/4 tsp sugar
  • 1 medium onion, thinly sliced
  • 1/3 c water
  • 1 1/2 tbsps fresh lime juice
  • 2 tsps Asian fish sauce
  • 1 tbsp peanut oil
  • 1/3 c sliced unsalted peanuts

Directions
  • Step #1 Preheat the oven to 350°.
  • Step #2 In a medium bowl, toss the pork with half of the garlic & 1 tbsp of the soy sauce.
  • Step #3 Set aside to marinate at about room temp for 1 hr.
  • Step #4 In a medium ovenproof skillet, heat 2 tsps of the peanut oil.
  • Step #5 Add the onion & cook over moderately high heat, stirring every once in awhile, until evenly browned, about 5 mins.
  • Step #6 Transfer the skillet to the oven & cook, until the onion is dry & deep brown, stirring every once in awhile, about 25 mins.
  • Step #7 Remove from the skillet & set aside.
  • Step #8 In a medium bowl, sliced mint, lime juice, fish sauce, whisk the water with the remaining garlic & the vinegar, sugar, salt & crushed red pepper.
  • Step #9 In a bowl, toss the turnips with 3 tbsps of the dressing.
  • Step #10 In another bowl, toss the carrots with 3 tbsps of the dressing.
  • Step #11 In a large skillet, heat the remaining 1 tsp of peanut oil over high heat.
  • Step #12 Add the pork strips in an even layer & cook, without stirring, until browned on the bottom, about 2 mins.
  • Step #13 Turn & cook this until browned on the second side, about 2 mins longer.
  • Step #14 Add the remaining 1 tbsp of soy sauce to the skillet & stir this to coat the meat.
  • Step #15 Transfer the meat to a plate & let cool.
  • Step #16 In a bowl, toss the lettuce, cabbage, shredded mint & pork.
  • Step #17 Add the remaining dressing & any excess dressing from the turnips & carrots.
  • Step #18 Arrange the turnips & carrots on opposite sides of each plate & mound the pork salad in the center.
  • Step #19 Sprinkle top the browned onion & sliced peanuts over all & serve.
  • Enjoy the Vietnamese Salad with Chile-Mint Dressing recipe

Related Categories

Salad / Meat Salads
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