@jasminseats: Vietnamese lemongrass pork noodle salad. I had never cooked with fresh lemongrass before. But after a couple of minutes of research, I was good to go! I know cooking with foreign ingredients can seem super intimidating so I wanted to show you how I go about this certain situation. Research and practice is key! Ingredients for 2: 120 g vermicelli noodles 1 cucumber, shredded 1 carrot, shredded 2 tbsp neutral oil Mixed leaf salad Lemongrass pork marinade: 30 g fresh lemongrass, FINELY chopped 3 garlic cloves, finely chopped 1 lime, juiced 2 tbsp fish sauce 2 tbsp soy sauce 2 tbsp sugar 1 tbsp corn flour 1/2 tsp baking soda 2 pork fillets or chops Dressing: 2 tbsp fish sauce 2 tbsp soy sauce 2 tbsp sugar 1 lime, juiced 1/3 cup warm water 1 garlic cloves, finely chopped 1/2 red chilli, finely chopped To serve: Fresh coriander/parsley Method: 1. Flatten the pork fillets between two pieces of cling wrap using a meat tenderiser or rolling pin. 2. Add the filets to the bowl with the ingredients for the marinade. 3. Cover and let sit in the fridge for 1-24 hours. 4. Bring the ingredients together for the dressing. Adjust it to your liking. The warm water is to ensure the sugar dissolves. Once you’re happy with the dressing, pop it in the fridge to chill until serving. 5. Bring a large pot of water to boil and boil the vermicelli noodles for 3ish minutes until cooked. 6. Drain and rinse the noodles with cold water. 7. In a pan on medium to high heat with neutral oil, fry off the pork until cooked. This should take 4-6 minutes on each side depending on the size and thickness. 8. Once cooked, remove from the pan and allow to rest. 9. Assemble the bowls with leafy greens, noodles, carrot, cucumber and pork topping with the dressing and fresh parsley/coriander! #lemongrasspork #vietnamesenoodlesalad #vietnamesefood #DinnerIdeas

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Thursday 26 October 2023 06:50:00 GMT