Yesterday, I’ve just made the most delicious garlic pork Vietnamese salad with vermicelli noodles.
The photo doesn’t make justice to it!
First must freeze the pork chops for at least half an hour so it’s easy to cut in ferry scene slices.
Marinate for at least one hour with a mix of soya sauce, seven oil, garlic rice, vinegar, salt, black pepper, and sugar and fish sauce.
Then wash and cut the Iceberg lettuce and put as a base add cucumber, grated carrots, mint coriander, and half line.
Fry the pork in a little bit of sesame oil And once ready, add to the salad. Of decided to add some Sriracha sauce
Prepare the noodles, soaking them in a hot water for two or three minutes and drain them in cold water and add to the salad
Make some sauce to add on the top with sesame oil, fish sauce, soya sauce, bit of water, some sugar, salt, garlic and take it to the hub and the loudest sugar to melt and let it go down.
Add the sauce to the salad and decorate with chopped spring onions and peanuts or sesame seeds.
Delicious!! One to repeat!
Comments
Post a Comment