Rice Vermicelli Salad With Grilled Pork And Spring Rolls Recipes

Steps:

• For the dipping sauce: Combine all the sauce ingredients and stir to dissolve the sugar completely. Set aside.
• For the pork: Combine all of the marinade ingredients in a blender; puree about 20 seconds until smooth. Place the pork in a medium bowl, pour the marinade over the meat and massage the pork well. Marinate for at least 1 hour if time allows. Heat a grill pan, medium skillet or griddle to high and add the oil. When you see white wisps of smoke, saute the pork for about 5 minutes until cooked through.
• For the noodles: Soak the rice sticks in warm water for 20 minutes. Drain, then boil the soaked rice sticks in 3 quarts (2.8 liters) of water in a 4-quart (3.8-liter) pot for about 12 minutes until al dente. Rinse them well under cold water in a fine mesh strainer and reserve.
• Assembly: Divide the noodles into 4 separate bowls. Place the pork on top of the noodles. Sprinkle the pork with radish, carrot, roasted peanuts and scallions. Pour Nuoc Cham Sauce over the noodles and mix them well like a salad.

Steps:

• Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
• Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
• In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
• Serve the spring rolls with the warm dipping sauce.

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.

Steps:

• The most important thing to remember about the vermicelli is to NOT overcook them, then shock in cold water to stop the cooking, rinse til water runs clear and then dry. You can keep them in the fridge for a couple hours to 2 days. With the 2 brands I tested I had to cook 1 brand a bit longer and the other a bit less than the directions indicated. Use your good judgement. and start testing the doneness at 4-5 minutes.
• I find it easiest to slice the cucumber into thin rounds and then sticks.
• There are 3 ways to serve:.
• One - Mix all the salad ingredients together and add the Nuoc Cham and mix. Let people sprinkle a teaspoon or 2 of peanuts on their serving.
• Two - Place noodles in the bottom of an individual bowl and then each of the ingredients, separately, Top with Nuoc Cham and peanuts.
• Three - Place the noodles in the center of a plate and place some of each ingredient around the noodles. Serve Nuoc Cham on the side and peanuts in a bowl on the table with a spoon -- OR dress with Nuoc Cham and peanuts, then serve.
• Vary it a little and make it your own. The extra garlic and the black pepper are optional garishes.
• The FRESH cilanto, mint and basil are VERY important to the flavor development,.
• ENJOY.