lunch

Vietnamese Lemongrass Pork Noodle Salad (Bún Chả Giò Chay)

Name: Vietnamese Lemongrass Pork Noodle Salad (Bún Chả Giò Chay)
Ingredients: 4 oz (113 g) Lean ground pork; 2 oz (56 g) dry Rice vermicelli noodles; 1 tbsp Fish sauce; 2 tbsp Lime juice; 1 clove Garlic, minced; 1 tbsp Fresh lemongrass, finely minced; 1/4 tsp Chili, finely chopped (optional); 1/2 cup Cucumber, julienned; 1/4 cup Carrots, julienned; 1/4 cup Fresh mint leaves; 1/4 cup Fresh basil leaves; 1 tbsp Peanuts, chopped (for garnish); 1 tsp Sugar (for nuoc cham); 3 tbsp Water (for nuoc cham)

Nutrition

798

kcal

Calories

Protein

Carbs

Fat

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Ingredients(14)

Lean ground pork4 oz (113 g)

Rice vermicelli noodles2 oz (56 g) dry

Fish sauce1 tbsp

Lime juice2 tbsp

Garlic, minced1 clove

Fresh lemongrass, finely minced1 tbsp

Chili, finely chopped (optional)1/4 tsp

Cucumber, julienned1/2 cup

Carrots, julienned1/4 cup

Fresh mint leaves1/4 cup

Fresh basil leaves1/4 cup

Peanuts, chopped (for garnish)1 tbsp

Sugar (for nuoc cham)1 tsp

Water (for nuoc cham)3 tbsp

Instructions

Prepare the nuoc cham dressing: In a small bowl, whisk together 3 tbsp water, 1 tbsp fish sauce, 1 tsp sugar, 2 tbsp lime juice, minced garlic, minced lemongrass, and chopped chili (if using). Set aside.

Cook the pork: In a non-stick skillet, brown the ground pork over medium-high heat, breaking it up with a spoon. Cook until no pink remains, about 5-7 minutes. Drain any excess fat.

Cook the noodles: Prepare the rice vermicelli noodles according to package directions. Drain well.

Assemble the salad: In a large bowl, combine the cooked noodles, julienned cucumber, and julienned carrots. Add the cooked pork.

Dress and serve: Toss the salad gently with about half of the nuoc cham dressing. Garnish with fresh mint leaves, fresh basil leaves, and chopped peanuts. Serve the remaining nuoc cham dressing on the side for individuals to add as desired.