Thursday, September 2, 2010

Vietnamese Spring Roll Salad

Vietnamese Spring Roll Salad
A Michael 10/10 rated recipe
Last winter, Michael and I developed an insatiable craving for the $3.50/each grilled spring rolls at the local Vietnamese restaurant. So before we single-handedly put the owner's children through college, I got on the hunt for an acceptable imitation. Tonight, after 7 or 8 rounds of experimentation in the last six months, Michael announced that I'd perfected the magic recipe. So I'll share it with you.

Glazed Pork
1/4 c sugar
1/2 c water
2 t fish sauce
2 t soy sauce
2 T oil

Heat water and sugar over medium high heat until carmelized (about 15 minutes). Remove from heat. Slowly drizzle in 4 T or so of hot water and whisk until smooth and coats the back of spoon. Add fish sauce, soy sauce, and oil. Brush onto meat. Let sit 20 minutes and grill:

1 lb. pork loin, sliced into large 1/4 in thick pieces

Let sit for 10 minutes, then slice thinly. (Note: Don't dip the yucky raw pork brush into your glaze, just drizzle it on and then brush. Reserve left over marinade to pour over your salad because it is sooooooo good!)

Meanwhile, whisk or blend together:

Hoisin Sauce
1/4 c. hoisin sauce
1/4 c. peanut butter
2 cloves garlic, crushed
1 T rice vinegar
Water until consistency desired

And chop up:

Chives/Green Onions
Carrots (shredded)
Cucumbers (very long, thin slices)
Noodles (thin, rice, whatever)

This can be made as a salad, as lettuce wraps, or in traditional rice-paper wrappers. I love the idea of wraps, but the truth is they are so messy we always end up eating it as a jumbled up salad, anyway! This is our new family favorite, and pork is so cheap that when you add herbs from the garden it is a very inexpensive but tasty meal that satisfies the meat lovers, veggie lovers, and pasta lovers alike in our family.


Carrie said...

Oh, thanks. I'll have to try this one out.

Annie Japannie said...

Brilliant! That makes me hungry. When you say traditional rice-paper wrappers, do you mean the ones that look like a big clear tortilla? You dip them in hot water and then roll everything up in them and it makes a tight sticky little plastic-wrapped kind of bundle. Those are the best. My little Hmong friend in Missoula taught me how to use them. I can see that being a non-messy alternative, but a little tedious to make.

The Santini Stew said...

I haven't tried it yet, but it had to go on the blog so I won't forget about it. Looks fantastic!!