Vietnamese Caramelized Pork and Rice Noodle Salad

RECIPE

Many Asian dishes balance contrasting tastes of sweet, sour, salty, and bitter. Granulated sugar in the dressing harmonizes with the savory fish sauce, acidic vinegar and lime juice, and slightly bitter fresh herbs. Brown sugar patted onto the pork caramelizes on the grill, creating crunchy blackened bits.

Yield
6 servings (serving size: 1 2/3 cups salad, about 2 ounces pork, and 4 teaspoons peanuts)

Ingredients
Dressing:
3/4 cup water
4 1/2 tablespoons granulated sugar
3 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons minced peeled fresh ginger
3/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
3 garlic cloves, minced
Salad:
1 (6-ounce) package rice vermicelli
1 pound pork tenderloin, trimmed
2 teaspoons fish sauce
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons brown sugar
Cooking spray
2 cups thinly sliced red leaf lettuce
1 cup matchstick-cut peeled English cucumber
1 cup matchstick-cut carrot
1 cup bean sprouts
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
1/2 cup chopped dry-roasted peanuts
Lime wedges (optional)

Preparation
To prepare dressing, combine the first 8 ingredients in a small saucepan; cook over medium heat 5 minutes or just until sugar dissolves. Remove from heat; cool.

To prepare salad, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain.

Prepare grill.

Cut tenderloin in half lengthwise. Cut each piece in half crosswise. Place each pork piece between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Combine 2 teaspoons fish sauce and 1 teaspoon Sriracha; drizzle over pork. Sprinkle evenly with garlic powder, salt, and pepper. Pat brown sugar onto pork.

Place pork on a grill rack coated with cooking spray. Grill 12 minutes or until slightly pink in center, turning pieces occasionally to prevent burning. Place pork on a cutting board; let stand 5 minutes. Cut across grain into very thin slices.

Combine vermicelli, lettuce, and next 6 ingredients (through mint) in a large bowl. Pour dressing over salad; toss well. Top with pork and nuts. Serve with lime wedges, if desired.

Beer note: Try a Belgian white beer, a light-bodied wheat beer that both refreshes and invigorates. The widely available Hoegaarden White ($8 for a six-pack) has a sweet-tart balance and includes subtle additions of orange peel and coriander--ingredients that bring their own exotic spice to this dish's mélange of Asian flavors. --Jeffery Lindenmuth

Nutritional Information
Calories:342 (22% from fat)
Fat:8.3g (sat 1.9g,mono 3.7g,poly 1.9g)
Protein:19.9g
Carbohydrate:47.6g
Fiber:2.7g
Cholesterol:43mg
Iron:1.9mg
Sodium:821mg
Calcium:48mg

Vietnamese cooking@home
by cooking lover

Vietnamese-style Steak Salad

RECIPE

Time: 1 3/4 hours, plus at least 1 hour to marinate. Lemongrass nicely complements the clean flavor of grass-fed steak.

Yield
Serves 4

Ingredients
Rub
3 stalks fresh lemongrass
2 quarter-size slices fresh ginger
1 garlic clove, quartered
1 medium shallot, sliced
1 tablespoon vegetable oil
1 1/4 teaspoons kosher salt, divided
2 grass-fed New York steaks (8 oz. each), fat trimmed, or 1 skirt steak (1 lb. total)
Vinaigrette
1/2 cup vegetable oil
8 large garlic cloves, very thinly sliced
1/3 cup fresh lime juice (from 3 or 4 large limes)
2 teaspoons sugar
2 tablespoons Thai or Vietnamese fish sauce
Salad
4 ounces thin rice-stick noodles
1/2 cup shredded carrot
1 cup thinly sliced cucumber
2 qts. chopped napa cabbage
1/4 cup chopped cilantro
1/4 cup chopped fresh mint leaves
1/4 cup chopped green onions

Preparation
1. Make rub: Pull off tough outer layers of lemongrass and cut off stem end and coarse leaves. Chop tender core and whirl in a food processor until very finely chopped, about 4 minutes, scraping down bowl as needed. Add ginger, garlic, and shallot and whirl until a paste forms, 2 to 3 minutes more. Add oil and 1/4 tsp. salt; pulse to combine.

2. Sprinkle steaks with remaining 1 tsp. salt; then cover both sides with lemongrass rub. Chill at least 1 hour and up to 6.

3. Make vinaigrette: Heat oil in a medium frying pan over medium heat. Add garlic and cook until light golden, stirring gently, being careful not to burn (it will continue to darken off the heat). Pour garlic and oil through a strainer into a small, heatproof mixing bowl. Drain garlic chips on paper towels. After oil has cooled slightly, whisk in lime juice, sugar, and fish sauce. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).

4. Make salad: In a 4-qt. saucepan, bring 2 qts. water to a boil and add rice noodles. Cook until tender, 3 to 5 minutes. Drain and place in a large mixing bowl. Add carrot, cucumber, cabbage, and chopped herbs and green onions.

5. Oil cooking grate. Grill steaks, covered, using a wide spatula to turn once (you want to keep as much of the crust on the steaks as possible), about 8 minutes total for medium-rare. Transfer steaks to a cutting board, tent with foil, and let rest at least 5 minutes.

6. Pour dressing over salad and toss thoroughly. Divide salad among 4 bowls. Slice steaks (trying to keep crust on the slices) and arrange over salads. Sprinkle with garlic chips.

Make ahead: Rub, vinaigrette, and salad can all be made several hours ahead; toss salad together while steaks grill.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:584 (59% from fat)
Protein:24g
Fat:38g (sat 6.5)
Carbohydrate:37g
Fiber:3.5g
Sodium:729mg
Cholesterol:49mg

Vietnamese cooking@home
by cooking lover

Vietnamese Cabbage-and-Chicken Salad

RECIPE

If you're a dark-meat fan, try boneless chicken thighs here in place of the breasts. They're just as easy to prepare, and add even more flavor to the salad. Let them simmer for about ten minutes rather than five.

Yield
4

Ingredients
1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1- inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

Preparation
1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Wine Recommendation: German rieslings, so often shunned at the table because of their sweetness, can be a sublime match for Asian cuisine. That sweetness acts as a foil to both the heat and the saltiness of the dishes. For this Asian salad, go with a kabinett from Germany's Mosel-Saar-Ruwer region for best effect.

Notes: Asian fish sauce is available at Asian markets and most supermarkets.

Vietnamese cooking@home
by cooking lover

Vietnamese Chicken Salad

RECIPE

NOTES: Chicken is an accent rather than a main ingredient, making this salad perfect as an appetizer or a light lunch.

Yield
MAKES: 12 cups; 4 to 6 servings

Ingredients
1 piece (2 in.) fresh ginger, peeled and sliced
1/4 teaspoon salt
10 ounce boned, skinned chicken breast
1/4 cup lemon juice
1 1/2 tablespoons honey
2 tablespoons Asian fish sauce (nuoc nam or nam pla)
1 tablespoon soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons balsamic vinegar
1 teaspoon Asian red chili paste or dried hot chile flakes
6 cups very finely shredded cabbage
2 cups shredded carrots
2 cups shredded jicama
1 cup shredded English cucumber
1/2 onion, peeled and slivered
1/4 cup thinly sliced celery
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint leaves
1 tablespoon toasted sesame seeds

Preparation
1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.

2. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well. Sprinkle with sesame seeds.

Nutritional Information
Calories:153 (14% from fat)
Protein:14g
Fat:2.3g (sat 0.4)
Carbohydrate:20g
Fiber:5.5g
Sodium:488mg
Cholesterol:27mg

Vietnamese cooking@home
cooking lover

Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

RECIPE

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Yield
8 servings (serving size: about 1/3 cup)

Ingredients
2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Preparation
Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.

Nutritional Information
Calories:183 (20% from fat)
Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g)
Protein:6.4g
Carbohydrate:31.6g
Fiber:0.8g
Cholesterol:11mg
Iron:0.7mg
Sodium:80mg
Calcium:191mg

Vietnamese cooking@home
by cooking lover

Vietnamese Beef Salad

RECIPE

Yield
Makes 4 servings

Ingredients
1 flank steak (1 1/2 to 2 pounds)
1/2 cup low-sodium soy sauce
4 ounces thin rice noodles
2 tablespoons grated fresh ginger (optional)
1/4 cup fresh lime juice
2 teaspoons light brown sugar
1/2 teaspoon kosher salt
2 teaspoons sesame oil
2 tablespoons peanut oil
2 radishes, trimmed and thinly sliced
1 papaya, peeled, seeded, and roughly chopped
1/2 cup fresh cilantro leaves (optional)

Preparation
Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for 2 to 8 hours.

Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board to rest for 10 minutes.

Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain.

In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils.

Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using).

Tip: Look for a papaya that has a smooth, dark green skin with a touch of yellow. It should give slightly when squeezed. If you can find only firm papaya, place the fruit in a paper bag and leave it on a counter for a couple of days.

Nutritional Information
Calories:482 (37% from fat)
Fat:20g (sat 5g)
Protein:40g
Carbohydrate:35g
Fiber:1g
Cholesterol:72mg
Sodium:507mg

Vietnamese cooking@home
by cooking lover

Vietnamese Chicken Salad

This crunchy salad embodies the culinary philosophy of balancing contrasting tastes of sweet, sour, salty, and bitter. Increased availability of ethnic ingredients, such as fish sauce, means you can create authentic dishes without a separate trip to a specialty market. Packaged angel hair slaw and matchstick-cut carrots speed preparation.

Yield
6 servings (serving size: about 1 1/2 cups)

Ingredients
1 pound skinless, boneless chicken breasts
1 1/2 cups chopped green onions, divided
1/4 cup fresh lime juice
3 tablespoons sugar
1 garlic clove, minced
2 tablespoons fish sauce
6 cups thinly sliced green cabbage
1 cup matchstick-cut carrot
3/4 cup (3 x 1/8-inch) julienne-cut red bell pepper
3/4 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
1/2 cup finely chopped dry roasted peanuts
1/3 cup chopped fresh basil
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro

Preparation
Place chicken and 1/2 cup green onions in a medium saucepan; cover with water. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 10 minutes. Drain and discard green onions. Place chicken on a work surface or cutting board, and shred chicken with 2 forks.

Combine juice, sugar, and garlic in a small microwave-safe bowl. Cover with plastic wrap; microwave at HIGH for 20 seconds or until sugar melts. Cool to room temperature; stir in fish sauce.

Combine remaining 1 cup onions, chicken, cabbage, and remaining ingredients in a large bowl. Drizzle with juice mixture; toss well to coat. Cover and let stand 5 minutes before serving.

Nutritional Information
Calories:215 (25% from fat)
Fat:6g (sat 1g,mono 2.6g,poly 1.9g)
Protein:22.4g
Carbohydrate:20.4g
Fiber:4.6g
Cholesterol:44mg
Iron:2mg
Sodium:625mg
Calcium:90mg

Vietnamese cooking@home
by cooking lover