Glass Noodle Salad with Pork, Cucumber, and Lemongrass
What a perfect dish for summer! We had a wonderful evening cooking and eating from Eat Cool and were lucky enough for Vanessa to join us. Read about the full menu and evening here. She made the delicious glass noodle salad with pork, cucumber, lemongrass, and used our Vietnamese Pork Rub in there to add some authentic Vietnamese flavor. We were slurping up this dish - it was so flavorful and savory. Highly recommend!
- 1 (3.52-ounce) package mung bean vermicelli
- 1 tablespoon fresh lime zest
- 1/3 cup fresh lime juice
- 3 tablespoons Thai fish sauce
- 2 tablespoons finely chopped palm sugar or light brown sugar
- 4 tablespoons canola oil, divided
- 1/2 cup finely chopped shallot
- 1-3 Bird's Eye Chile, depending on your heat preference
- 1/4 cup chopped fresh lemongrass
- 1/2 teaspoon lemongrass powder
- 1 teaspoon SKORDO Vietnamese Pork Rub
- 2 cloves garlic, peeled and finely chopped
- 1 pound ground pork
- 1/2 teaspoon kosher salt
- 1 cup mung bean sprouts
- 1/2 cup fresh mint leaves, plus more for garnish
- 1/2 cup fresh basil leaves, plus more for garnish
- 2 cups thinly sliced mini cucumbers or seedless cucumbers
- 1 head Bibb lettuce, stem end trimmed, leaves separated
- Lime wedges for serving
- Bring a medium saucepan of water to a boil over high heat.
- Soak the vermicelli in room-temperature water for 7 minutes, then boil in the water until tender but still chewy, about 3 minutes. Drain, rinse under cold water, then drain again. Using kitchen shears, carefully cut the soft noodle into about 2-inch lengths. Transfer to a large bowl and set aside.
- In a small bowl, whisk together the lime zest, lime juice, fish sauce, palm sugar, and 2 tablespoons of the canola oil. Set aside.
- Heat the remaining two tablespoons canola oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the shallot, chiles, and lemongrass and cook until the shallot is soft but not browned, about 2 minutes.
- Add the ground pork and salt and break the pork up with large spoon. Continue to cook, stirring a few times, until browned and crumbly, about 12 minutes. Stir in the garlic, lemongrass powder, and Vietnamese Pork Rub and let cook until just warmed through, about another minute, then turn off the heat and transfer to the bowl with the noodles.
- Add the mung bean sprouts, cucumber, mint, and basil to the bowl, then pour the dressing over and use tongs to gently toss and coat well in the dressing.
- Right before serving, lay the lettuce leaves on a serving platter, top with the salad, and garnish with more fresh mint, basil, and lime wedges. Serve immediately or within a few hours.
Recipe from Eat Cool: Good Food for Hot Days by Vanessa Seder