Lemongrass Pork
Vermicelli Salad
INGREDIENTS
Thin rice vermicelli
noodles
Shallots
Coriander
Mixed nuts (or peanuts)
Marinated Pork:
Pork neck
Lemongrass
Sugar
Fish sauce
Apple Kimchi:
Gochujang
Fish sauce
Vinegar
Sugar
Garlic
Sesame oil
Apple
Cucumber
Nuoc Cham
Dressing:
Water
Fish sauce
Sugar
Vinegar
(Chilli & Ginger)
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DIRECTION
Step 1: Marinate Pork
Thinly slice the pork neck and thinly chop lemongrass. To marinate place pork in a bowl and add lemongrass, 1 tsp of garlic, 1
tsp of sugar and 1 tbs of fish sauce. Stir to combine and leave for
30 minutes to marinate (if possible).
Step 2 Apple Kimchi sauce
In a seperate bowl, add 1 tsp of gochujang, a dash of fish sauce,
vinegar, and sesame oil, 1 tsp of garlic, 1 tsp of sugar to create
apple kimchi sauce. Stir to combine and place to one side.
Step 3 Nuoc Cham dressing:
To create Nuoc Cham dressing, add equal parts water, sugar,
vinegar and fish sauce to a bowl. Taste and adjust flavours as
required. Add chilli and ginger for more flavour if desired.
Step 4: Vermicelli Noodles
Put water in a pot and bring to the boil. Add rice vermicelli to
water and cook for approx 2 minutes. Drain and put in a bowl.
Step 5: Apple Kimchi
Julienne apples and cucumber. Add to kimchi sauce.
Step 6: Cook Marinated Pork
Place oil and marinated pork in hot pan or wok. Leave to cook for
approx 2 minutes before moving (to not sweat meat), cook for an
additional 3 minutes.
Step 7: Garnish & nuts
Chop shallots & coriander roughly. Crush nuts.
Step 8: Assemble Dish
Please vermicelli in bowl. Add pork, apple kimchi, garnish and
nuts onto of noodles. When ready to eat, add desired amount of
Nuoc Cham dressing. Mix everything together and tuck in.
Dan with SHERYL
FROM episode three
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