RICE VERMICELLI AND ROAST PORK SALADYou can use this for an appetizer by using only half of the dressing on the salad. Serve with small lettuce cups for wrapping the salad into delicious crisp bundles to eat with the fingers. Dip into the remaining dressing before eating.
10 ounces Chinese roast pork
4 ounces fresh bean sprouts
3 ounces fine rice vermicelli
4 ounces small shrimp, shelled, deveined and cooked
4 ounces cooked crabmeat, flakes
1 rib celery, julienned
1 medium carrot, julienned
1 red onion, finely sliced
1/3 cup sliced scallions
1/2 cup loosely packed fresh herbs (basil, mint, dill, parsley, cilantro)
1 fresh red chili, seeded and finely sliced
4 to 5 romaine lettuce leaves
1/4 cup peanuts, salted, roasted and chopped
FOR THE SALAD DRESSING:6 Tablespoons Thai fish sauce
6 Tablespoons fresh lime juice
2 1/2 teaspoons sugar
Slice the roast pork thinly, then cut into fine shreds. Blanch the bean sprouts in boiling water for 5 seconds, then drain and refresh in cold water. Drain again and set aside.
Soften the vermicelli in boiling water for 4 to6 minutes, then drain. Cool under running cold water, drain again, and cut into 3-inch lengths.
Combine the salad ingredients, except the lettuce and peanuts, in a bowl. Whisk the dressing ingredients together, pour over the salad and toss to moisten evenly. Cover with plastic wrap and chill for at least 1 hour.
Wash and carefully dry the lettuce and arrange in a cartwheel formation on a platter. Mound the salad on top and scatter on the peanuts.
Serves 4, or 6 to 8 sharing several dishes
Source:
The Noodle Shop Cookbook by Jacki Passmore
