Vietnamese
Tonight's dinner will be Vietnamese Rice Noodle Salad and Vietnamese Pork Balls with Hot and Sour Dipping Sauce.
Vietnamese Rice-Noodle Salad
Ready In: 15 Minutes
Servings: 4
Ingredients:
5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint
Directions:
1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
3. Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
Vietnamese Pork Balls with Hot and Sour Dipping Sauce
500 g ground lean pork
3 spring onions, chopped
3 garlic cloves, chopped
1 stalk lemongrass, finely chopped
2 green bird's eye chilies, finely chopped
1 tablespoon coriander leaves, chopped
1 egg white, lightly beaten
1 tablespoon corn starch
1 tablespoon chili oil
2 tablespoons olive oil
1 tablespoon chili oil
50 g onions, finely chopped
2 tablespoons brown sugar
50 ml Siracha chili sauce
4 tablespoons tomato ketchup
2 tablespoons rice wine vinegar
1. To make the pork balls: place all the ingredients for the pork balls except the egg white and corn starch, into a bowl and mix well.
2. Add the egg white and corn starch to bind.
3. Place in the fridge to firm for about 1 hour.
4. Divide the mixture into 24 equal-sized balls
5. Heat the chili oil and olive oil in a frying pan over a high heat.
6. Add the pork balls and brown on all sides.
7. Reduce the heat and cook gently for 8-9 minutes until cooked through
8. Remove from the pan, drain on kitchen paper and keep warm.
9. To make the dipping sauce: heat the chili oil in a medium pan and add the onion.
10. Cook gently until soft and translucent.
11. Add the brown sugar and the chili sauce and stir until the sugar has dissolved
12. Add the ketchup, rice vinegar and fish sauce and heat through.
13. Leave to cool.
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