Monday, 29 September 2014

Lemongrass pork chops with vermicelli noodles and a Vietnamese dipping sauce

I absolutely love this salad, especially when the weather warms up.  The lemongrass pork chops on their own are delicious - a great recipe for a barbeque.  But, when added on top of vermicelli noodles, lettuce cucumber and my Vietnamese dipping sauce, it becomes a refreshing but filling meal.  It's very similar to the spring roll salad (found here) but the lemongrass pork chops make it a very different dish!
Serves 4-6

Pork chop marinade ingredients
- 2 lemongrass sticks, finely chopped (white part only)
- 4 cloves of garlic, finely chopped
- 2 tbs fish sauce
- 1 tsp pepper 
- 2 tsp sugar
- 2 tbs rice brain oil
- 1kg pork chop, about 1 inch thick

Other ingredients
- Lettuce (chopped)
- Cucumber (chopped)
- Herbs such as fresh mint, Thai basil, Vietnamese mint, etc. (leaves only)
- One packet of rice vermicelli noodles (450-500g packet)
- Chopped peanuts and chilli (optional but gives the dish a delicious crunch)

- Place pork chops in a bowl and add all the marinade ingredients.  Mix well then refrigerate over night or at least 2 hours before grilling.
- Grill or barbeque the marinated pork chops. Let the meat stand for 10 minutes before serving.
- Prepare the Vietnamese dipping sauce found here
- Cook the rice noodles as per packet instructions
- Add lettuce, cucumber and cut pork chops to the noodles as well as the different types of herbs.  Add a generous amount of the Vietnamese dipping sauce then garnish with herbs, peanuts and chillies (if using)

Note: This dish can be served in individual bowl or can be arranged beautifully on a large serving platter.  Guests can then help themselves to the already served salad.


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