And the award for the longest recipe title goes to….
Yep. I could have just said “Asian Pork Salad” or something similar, but it really wouldn’t have sounded quite so delicious. In fact, despite me making a royal mess of cooking the rice noodles (I still can’t even fathom what I did to them), this was one of the most delicious date-night meals I’ve cooked in a while.
This is perfect for a light dinner, yet it still feels like a big treat. Of course the sugar quantity isn’t exactly small, so best not to have it too often, but it is delicious enough for me to overlook occasionally! To make it even easier and quicker you could use bought chilli-sauce, but the results are so much better with homemade.
And, okay, so this probably isn’t strictly authentic. But it is delicious. Sweet, but with deep savoury flavours. A real hit of spice. Freshness from the salad. Definitely one I’ll be making again and again.
Recipe – Homemade Sweet Chilli Sauce (makes enough for 2x quantities of the pork dish, freezes well)
- 4 red chillies, roughly chopped
- 3 garlic cloves, peeled
- 1 stick lemongrass
- 1 tbsp soy sauce
- 60g caster sugar
- 60ml cider vinegar
- 75ml water
Making this sweet chilli sauce is surprisingly simple, and it tastes SO much better than bottled shop-bought stuff. Simply pop all the ingredients in a blender (I used a mini-chopper) and whizz until smooth. Pour into a small saucepan and bring to the boil, then lower the heat and reduce until the sauce is syrupy – stirring constantly. Mine took around 15 minutes, and the fumes are quite potent so pop your kitchen fan on! Set aside to cool, probably best to transfer to a bowl as it will stick to your saucepan.
Recipe – Caramelised Pork & Rice Noodle Salad (serves 2)
- 250g pork mince
- 1 thumb-sized piece of ginger, peeled and cut into matchsticks
- 2 garlic cloves, thinly sliced
- 2 tbsp soy sauce
- Juice and zest 1 lime
- 100g vermicelli rice noodles
- 1 tsp fish sauce
- ½ cucumber, peeled into ribbons (discard the really watery middle)
- 2 small carrots, cut into matchsticks (I use a julienne peeler as it’s SO much easier) 3 salad onions, cut into thin rings
- 1 small handful chopped, fresh coriander
Heat a small amount of oil in a large wok, and fry the pork mince for around 10 minutes, or until cooked through and golden. Meanwhile you can prep the veg, and toss it together with half of the lime juice, the lime zest, fish sauce and half of the coriander. Cook the rice noodles via the instructions on the packet.
When the pork is nearly ready, addd the ginger, garlic, soy sauce and half of the sweet chilli sauce. Stir to combine, then add the lime juice to taste. Season well with salt and pepper, then served sprinkled with coriander, along with the salad and rice noodles.
Are you a fan of Vietnamese Food? What other recipes would you recommend?