Friday, May 28, 2010
Viet/Lao Vermicelli Salad with pork chops and spring rolls
Before you start this recipe you need to have three other recipes already made.
1)Spring Roll recipe
2)Viet/Lao Pork chops or lemongrass pork chops recipe
3)Spring roll dipping sauce as the dressing for the salad.
Marinate the Porkchops 24 hours prior and grill it and set it aside before you prepare the salad. You can do the spring rolls ahead of time and store it in the freezer. You can fry it frozen and it only takes about 5 minutes once the oil is hot.
Vermicelli noodles: Boiled and set aside
Beansprouts: 1 lb bag
Green leaf lettuce: 4 leaves
Cucumber: halved and cut in small 1/2 inch pieces
Carrots: shredded into long 2 inch pieces
Mints: a couple of sprigs
Basil: a couple of sprigs
Cilanro: 4-5 sprigs
Tomato: halved and cut into thin slices
Use the Viet/Lao Pork Chop recipe and grill up the pork chops and set aside
Use the Spring Roll recipe or use the left over that was stored in the freezer if already made. Fry up the spring roll and set aside.
Use the Spring Roll dipping sauce recipe for the dressing
In a large bowl, put in the noodles and combine all the desired vegetables that were prepped earlier. Top the salad with sliced pork chops and spring rolls, cut into four pieces. Add the dressing and toss the ingredients. The noodle and salad are cold and the meat and eggroll should be served hot. Enjoy!