This extremely fresh recipe by Nongyao Truadmakkha, private chef and founder of B-Spicy, invites you on a journey! Inspired by Thai cuisine, this spicy noodle salad with lemongrass pork skewers combines crunchy veggies and fresh herbs. It also is accompanied by a spicy dressing made from chili paste, sambal oelek, mirin, fish sauce and lemongrass, which gives it just the right amount of kick.
Asian-Inspired RecipesBBQBudget RecipesMain DishesPorkSaladsSkewersSpicy RecipesThai CuisineVegetables
Ингредиенты
- 4 garlic cloves, peeled
- 2 tbsp cilantro roots or stems
- 1 lemongrass stalk, finely chopped
- 1 tbsp white peppercorns
- 2 tbsp brown sugar
- 2 tbsp (30 ml) low-sodium soy sauce
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1 lb (450 g) pork shoulder roast, cut into strips
- 1/3 cup (75 ml) rice vinegar
- 1/3 cup (75 ml) vegetable oil
- 2 tbsp brown sugar
- 2 tbsp (30 ml) sambal oelek
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) Thai chili paste, or more to taste
- 2 tsp (10 ml) tamarind paste
- 1/4 lb (115 g) rice vermicelli
- 1/2 cup (45 g) green or red cabbage, thinly sliced
- 1 cup (30 g) cilantro, finely chopped
- 4 green onions, thinly sliced
- 2 celery stalks, thinly sliced
- 1 small red bell pepper, seeded and cut into strips
- 1 large carrot, sliced into thin rounds
- 1/2 English cucumber, sliced into halfmoons
- Mint leaves, to taste
Инструкция
- Using a mortar and pestle, crush the garlic with the cilantro roots, lemongrass and white peppercorns until a smooth paste forms.
- Add the brown sugar, soy sauce, fish sauce, water and oil to the paste. Mix well.
- In a large bowl, combine the pork strips and the paste mixture, stirring to coat the meat well. Cover and let marinate in the refrigerator for 30 minutes or overnight.
