Vietnamese Roast Pork Salad Wraps

Pork, Salad 0 comments

Ingredients:

  • Rice Vermicelli – 80 gms
  • Spring Onions – 3, finely sliced
  • Ginger – 3 thin slices, shredded
  • Lemongrass – 1 stalk, trimmed and very finely sliced
  • Mint Leaves – 1 small bunch
  • Basil – 1 small bunch
  • Coriander – 1 small bunch
  • Cold Roast Pork – 200 gms, shredded
  • Beansprouts – 180 gms, blanched and refreshed
  • Cucumber – 1/2, sliced
  • Red Capsicum – 1/2, cut into thin strips
  • Carrot – 1, large, peeled and coarsely grated
  • Roasted Peanuts – 1 tblsp, chopped
  • Vietnamese Dressing
  • Rice Paper Wrappers – 1 small packet

Method:

  1. Soften the rice vermicelli in boiling water.
  2. Drain and leave to cool.
  3. Mix spring onions with ginger and lemongrass.
  4. Pile each of the salad ingredients – rice vermicelli, spring onion mixture, pork, beansprouts, cucumber, capsicum, carrot and herbs – separately on a platter.
  5. Scatter roasted nuts over the salad.
  6. Pour the dressing into a small bowl and place in the centre of the plate.
  7. Keep the salad on a table along with a shallow bowl of hot water, rice paper wrappers and a clean tea towel.
  8. To assemble, soften wrappers one by one in the hot water.
  9. Place a portion of each of the salad ingredients and a spoonful of the sauce in the wrapper and roll it up.
  10. Serve.

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