Cellophane Noodle Salad
Transport your taste buds to the vibrant streets of Southeast Asia with this flavorful and aromatic Vietnamese Pork and Noodle Salad. Bursting with fresh ingredients like lemongrass, shiitake mushrooms, and a zesty lime dressing, this dish offers a delightful mix of textures and bold flavors. It's a perfect harmony of savory, tangy, and herbaceous notes that will leave you craving more after every bite. Bring the essence of Vietnamese cuisine into your kitchen with this delightful salad!
— Constant Cookbook
Ingredients
- 8 dried shiitake mushrooms
- 1 lemongrass stalk
- 1 green jalapeño chili
- 1/4 lb. ground pork
- 1/2 tsp. salt
- 1/8 tsp. freshly ground white pepper
- 3 oz. cellophane noodles, soaked in warm water
- for 30 minutes
- 3 Tbs. fresh lime juice
- 2 Tbs. fish sauce
- 1 tsp. sugar
- 1 Tbs. water
- 3 Tbs. canola oil
- 1 cup peeled, seeded and julienned cucumber
- 1/2 cup seeded and julienned red bell pepper
- 3 shallots, thinly sliced
- 8 red-leaf lettuce leaves
- 2 Tbs. minced unsalted peanuts, toasted
- 1 Tbs. shredded fresh mint
- 1 Tbs. shredded fresh cilantro
Instructions
- Soak the mushrooms in warm water to cover for 30 minutes. Drain, remove and discard the stems and cut the caps into fine julienne. Using only the pale bottom part of the lemongrass stalk, peel away the tough outer layer, smash the stalk with the side of a chefs knife and thinly slice on the diagonal. Seed the chili, then thinly slice into rings. Set the vegetables aside.
- Season the pork with the salt and white pepper. In a sauté pan over high heat, sauté the pork until it turns opaque and is cooked through, 3 to 4 minutes. Transfer the pork to a sieve and let drain, then place in a large bowl. Drain the noodles and add to the bowl with the pork.
- In a small saucepan over medium heat, combine the lime juice, fish sauce, sugar and water. Heat until the sugar has dissolved, pour the mixture into a bowl and gradually whisk in the canola oil.
- Add the cucumber, bell pepper, shallots, mushrooms, lemongrass and chili to the pork and noodles and toss to mix. Add the lime-juice mixture and toss to coat evenly.
- Line a platter with the lettuce leaves. Top with the pork and noodles, garnish with the peanuts, mint and cilantro and serve. Serves 4.
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