VIETNAMESE SALAD WITH A TOUCH OF DANISH PORK

Vietnamese rice noodle saladIn another post I wrote about how to cook flæskesteg (Danish pork roast). If you have some leftover flæskesteg, you can make this dish very quickly and easily. You can also substitute tofu or shrimp in place of the pork.

The following recipe is enough for two people:

INGREDIENTS: 

NUOC MAM CHAM (Vietnamese Dipping Fish Sauce):

  • 1 cup of boiling hot water
  • 2 tablespoons of sugar
  • Juice and pulp from ½ a lemon
  • Approx. ¼ to 1/3 of a cup of fish sauce (e.g., Squid brand)
  • Optional but preferable:

SALAD

  • 3-4 squares of Dongguan rice vermicelli
  • 1 head of romaine salad
  • 1/3 of an English cucumber
  • Mint
  • Cilantro
  • Fried onions
  • Peanuts
  • Flæskesteg/tofu/chicken/shrimp

Dongguan rice vermicelli

PREPARATION 

DIRECTIONS:

NUOC MAM CHAM

  1. Add boiling water into a bowl.
  2. Pour the sugar into the hot water, and stir until the sugar is dissolved.
  3. Add the fresh lemon juice with pulp using my favorite lemon squeezer tool
  4. Slowly add the fish sauce, a little at a time, until the mixture tastes sweet and salty. You will see the color change to a deep dark orange.
  5. This part is optional (if you can’t handle the heat): add 1 teaspoon of chili sauce, 1 teaspoon of Sriracha spicy sauce, and ½ clove of minced garlic.

SALAD

  1. Cover the rice vermicelli with water in a pot, add a spoon of white vinegar, and cook until tender. Use chopsticks or forks to help separate the noodles while boiling. Drain the water.
  2. Cut the romaine salad roughly.
  3. Cut the cucumber into small strips, and roughly cut the mint and cilantro.
  4. Heat the flæskesteg in the microwave or oven and cut it into rectangular slices.
  5. Place the romaine lettuce into the bottom of serving bowl, cover with rice vermicelli, and top with flæskesteg. Garnish with mint, cilantro, chopped peanuts and fried onions, as you desire.
  6. Serve the nuoc mam cham on the side, but add plenty of the sauce on your dish before you start to eat.

nuac cham

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

Recommended Articles

%d bloggers like this: