Cooking school
One of my favourite experiences in Vietnam was our cooking class at Red Bridge Cooking School in Hoi An. Today I share one of the recipes we cooked.
SIZZLING PORK SALAD WITH VIETNAMESE HERBS IN HALF A PINEAPPLE
Ingredients – Wok Mixture
2 teaspoons of vegetable oil
1 tablespoon of thinly sliced shallots and garlic
100 grams of pork – thinly sliced
2 teaspoons of soya sauce
1/3 teaspoon of black pepper
1 teaspoon of sugar
1 pinch of 5 spices
Ingredients – Salad Mixture
1 cup of grated or sliced papaya, green mango (or green apple), lotus roots (bokchoy stem), carrot, cucumber and onion
1/2 tablespoon of salt
1 teaspoon of lime
1 teaspoon of sugar
1/2 teaspoon of chilli
2 pieces of crispy rice paper toasted on the barbecue
Method
- Pour 2 teaspoons of vegetable oil into wok and stir in shallots and garlic – cook until lightly brown
- Marinate the pork for 3 minutes and then cook it for 1 minute
- Transfer wok’s contents to a large bowl and add the salad mixture (except the mint, peanuts and sesame seeds) – mix well
To Serve
Add the mint, peanuts and sesame seed just before and toss lightly – sesame seeds will become soggy and mint will turn black if allowed to stand in mixture too long. Transfer contents to pineapple boat and serve immediately with pieces of crispy rice paper. Watermelon can be used as an alternative to pineapple.
This was the finished product and it tasted as delicious as it looks!
LWL xxx