RECIPE

Vietnamese Salad with Chile-Mint Dressing

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Associate Test Kitchen Director Marcia Kiesel's fascination with Vietnamese food led to the creation of this salad, which is composed in the Vietnamese style, with a little meat and a lot of vegetables. If you want to double the meat, cook it in 2 pans and double the dressing too.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 1/4 -inch strips
    2. 2 large garlic cloves, minced
    3. 2 tablespoons mushroom soy sauce
    4. 1 tablespoon peanut oil
    5. 1 medium onion, thinly sliced
    6. 1/3 cup water
    7. 1 1/2 tablespoons cider vinegar
    8. 1 1/2 tablespoons fresh lime juice
    9. 1 1/2 tablespoons chopped mint, plus 1 1/2 tablespoons shredded mint
    10. 2 teaspoons Asian fish sauce
    11. 1/4 teaspoon sugar
    12. 1/4 teaspoon salt
    13. 1/4 teaspoon crushed red pepper
    14. 2 large white turnips, peeled and shredded
    15. 2 large carrots, shredded
    16. 3 cups finely shredded romaine lettuce
    17. 3 cups finely shredded cabbage
    18. 1/3 cup chopped unsalted peanuts

Directions

  1. Preheat the oven to 350°. In a medium bowl, toss the pork with half of the garlic and 1 tablespoon of the soy sauce. Set aside to marinate at room temperature for 1 hour.
  2. In a medium ovenproof skillet, heat 2 teaspoons of the peanut oil. Add the onion and cook over moderately high heat, stirring occasionally, until evenly browned, about 5 minutes. Transfer the skillet to the oven and cook, stirring occasionally, until the onion is dry and deep brown, about 25 minutes. Remove from the skillet and set aside.
  3. In a medium bowl, whisk the water with the remaining garlic and the vinegar, lime juice, chopped mint, fish sauce, sugar, salt and crushed red pepper.
  4. In a bowl, toss the turnips with 3 tablespoons of the dressing. In another bowl, toss the carrots with 3 tablespoons of the dressing.
  5. In a large skillet, heat the remaining 1 teaspoon of peanut oil over high heat. Add the pork strips in an even layer and cook, without stirring, until browned on the bottom, about 2 minutes. Turn and cook until browned on the second side, about 2 minutes longer. Add the remaining 1 tablespoon of soy sauce to the skillet and stir to coat the meat. Transfer the meat to a plate and let cool.
  6. In a bowl, toss the lettuce, cabbage, shredded mint and pork. Add the remaining dressing and any excess dressing from the turnips and carrots. Arrange the turnips and carrots on opposite sides of each plate and mound the pork salad in the center. Sprinkle the browned onion and chopped peanuts over all and serve.