Category Archives: Vietnamese

Vietnamese Pork Salad

We just made this recipe a few days ago, and it was amazing, so I had to share! I found this recipe in the most recent Cooking Light issue, and changed it slightly to use things I had on-hand (pork tenderloin instead of ground pork) and also to have more uniform vegetables (I julienned everything using my mandoline, so that it would be easier to eat!). We loved it, and we will definitely be making this again, especially now that squash will be abundant throughout the next several months! Enjoy!

Vietnamese Pork Salad
Adapted from Cooking Light, June 2016
Serves 4

2 ounces uncooked brown rice vermicelli noodles (I use Annie Chun’s brown rice maifun noodles)
Cooking spray
1 pork tenderloin, about 1 1/4 lbs, silver skin trimmed
7 tablespoons fresh lime juice
2 1/2 tablespoons sugar
4 teaspoons fish sauce
1 tablespoon sunflower oil
2 tablespoons sliced green onions
2 teaspoons Sriracha or chile garlic sauce
4 cups mixed lettuces
1 cup julienned cucumber
1 cup julienned carrot
1/2 cup julienned yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat oven to 400F. Spray a large oven-proof skillet with cooking spray, and heat over medium-high heat. Add pork to pan; cook about 6 minutes, browning on all sides. Place pan into the oven for 10-12 minutes, or until pork reaches an internal temperature of 140F. Let rest for 10 minutes, then cut into slices.

3. Combine lime juice, sugar, fish sauce, Sriracha, green onions, and oil in a bowl; set aside.

4. Arrange lettuce, cucumber, carrot, and squash on 4 plates. Top with noodles, pork slices, cilantro, and mint. Drizzle juice mixture over top.

Nutritional info:
Calories: 365.5
Total Fat: 12.2 g
Saturated Fat: 3.2 g
Polyunsaturated Fat: 2.5 g
Monounsaturated Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 538.7 mg
Potassium: 269.2 mg
Total Carbohydrate: 28.9 g
Dietary Fiber: 3.6 g
Sugars: 11.9 g
Protein: 33.5 g


Vietnamese Pork & Noodle Soup

So, I made this soup on a whim last week. I really don’t think I’ve ever made anything Vietnamese before, but I saw the recipe and had all of the ingredients, so I thought – why not?

As it turned out, I was feeling somewhat sick (with a chest cold), so soup turned out to be the perfect meal. I was a little skeptical about this soup, not knowing how it would turn out. But – it was fantastic, and John requested that we make it again soon!

Vietnamese pork & noodle soup - done

Vietnamese Pork & Noodle Soup
Adapted from Food & Wine, Nov 2008
Serves 4

1/4 pound whole wheat linguine or angel-hair pasta (I used angel-hair)
1 tablespoon sunflower oil
1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by 1/2-by- 1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro leaves, or a combination (1/3 each)

1. In a large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.

Vietnamese pork & noodle soup - saute

2. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil.

Vietnamese pork & noodle soup - cooking

Reduce the heat and simmer until the pork is just done, about 10 minutes (stir in uncooked noodles for either the whole simmer time [linguine] or for the last 4-5 minutes [angel hair]). Stir the lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.

Nutritional info:
Calories: 279.3
Total Fat: 6.1 g
Cholesterol: 55.4 mg
Sodium: 1,708.3 mg
Total Carbs: 29.4 g
Dietary Fiber: 4.3 g
Protein: 25.4 g