Cold noodles are refreshing and perfect for warm summer weather. Hiyashi chuuka and zaru soba are two of my favourites! But today I decided to try out my own version of Vietnamese cold vermicelli. It turned out alright, although the pork wasn't as good (pan fried) as it could have been on a barbeque. Mmm burnt bbq bits...
Hmm in hindsight, a bit of ginger and garlic would have been good as well, but I was feeling lazy =P
| Ingredients: | Marinade/sauce: |
| any cut of pork, sliced stalk of lemongrass vermicelli a carrot half a cucumber a few leaves of butter lettuce | fish sauce lime sugar light soy chilli |
Firstly, combine lime juice and sugar to get a good balance, then add a generous amount of fish sauce and a touch of light soy. Use some of this to marinate the pork. Keep the rest for later. Smash up and chop lemongrass finely (remove the hard outer layers), then add to the pork marinade. Fry the pork til cooked through, then leave to cool.
Boil vermicelli, drain and wash to cool. Chop up carrot, cucumber and lettuce. With the rest of the sauce marinade, add chopped chilli and then mix it through the vermicelli. Top with the salad vegetables and cooked pork.
All done!
Thank you: I was wondering what to have for dinner tonight!
ReplyDeleteDid you try it in the end?
ReplyDelete