Grilled Pork And Noodle Salad With Basil Cilantro And Mint Recipes

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GRILLED PORK NOODLE SALAD



Grilled Pork Noodle Salad image

The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. -Rosalyn Nguyen, Astoria, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 18

1 jalapeno pepper, seeded and minced
3 tablespoons lime juice
2 tablespoons fish sauce or soy sauce
2 teaspoons brown sugar
2 pork tenderloins (3/4 pound each), cut into 1/2-inch slices
1 package (8.8 ounces) vermicelli-style thin rice noodles
DRESSING:
1/4 cup water
2 tablespoons lime juice
1 tablespoon fish sauce or soy sauce
1/2 teaspoon brown sugar
SALAD:
2 cups shredded lettuce
2 plum tomatoes, sliced
1 medium cucumber, julienned
2 medium carrots, julienned
1/2 cup coarsely chopped fresh cilantro
1/4 cup loosely packed fresh mint leaves

Steps:

  • In a large shallow dish, combine jalapeno, lime juice, fish sauce and brown sugar. Add pork; turn to coat. Refrigerate, covered, 3 hours or overnight., Drain pork, discarding marinade. On a lightly oiled grill rack, grill pork, covered, over medium heat 1-2 minutes on each side or until a thermometer reads 145°., Cook rice noodles according to package directions. Drain and rinse in cold water; drain well. In a small bowl, whisk dressing ingredients. Divide rice noodles among 6 serving bowls. Arrange vegetables, pork and herbs over noodles; drizzle with dressing and toss to combine.

Nutrition Facts : Calories 315 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 708mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

BASIL-GARLIC GRILLED PORK CHOPS



Basil-Garlic Grilled Pork Chops image

I was tired of the same old chops, and decided to try something new... WOW! These chops are fantastic!! They are great for casual entertaining or family dinner. With the fresh basil and grated garlic, the flavor is very refreshing! Everyone will love these!

Provided by Gina-Li

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 (8 ounce) pork chops
1 lime, juiced
4 cloves garlic, minced
¼ cup chopped fresh basil
salt and black pepper to taste

Steps:

  • Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 323.8 calories, Carbohydrate 2.8 g, Cholesterol 130.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 50.4 g, SaturatedFat 3.8 g, Sodium 82.6 mg, Sugar 0.3 g

VIETNAMESE NOODLE SALAD WITH PORK



Vietnamese Noodle Salad with Pork image

A fresh and easy recipe featuring rice noodles, crunchy vegetables, herbs, and quick-seared pork with big, bold flavor. Serve with a light, bright rice vinegar dressing to bring it all together.

Provided by Brenda | A Farmgirl's Dabbles

Categories     Salads & Dressings

Time 1h25m

Number Of Ingredients 23

12 oz. thin white rice noodles (use very thin vermicelli or ones that are a bit thicker
4 to 6 c. sliced romaine or iceberg lettuce
1 to 2 large carrots, julienned (this julienne peeler works great)
half of a large English cucumber, sliced into thin rounds
1 c. bean sprouts
1 bunch fresh cilantro (coursely chop or tear, if desired)
1 bunch fresh mint (coursely chop or tear, if desired)
fresh lime wedges
1-1/2 c. water
1/4 c. rice vinegar
1-1/2 T. fish sauce
3 T. sugar
1 medium garlic clove, minced
1/2 tsp. kosher salt
1 pinch crushed red pepper
1 lb. pork tenderloin
3 T. sugar
1 T. fish sauce
3 T. sesame oil, divided
1 T. soy sauce
2 tsp. ground black pepper
1 tsp. kosher salt
1 large clove garlic, minced

Steps:

  • for the pork: Place pork tenderloin in freezer to chill for 30 minutes. Remove from freezer and cut crosswise into very thin slices, about 1/8" thick. Then cut each slice in half lengthwise. Place pork pieces in a wide shallow bowl or large zip-top baggie.
  • In a small bowl, stir together sugar, fish sauce, 1 tablespoon of the sesame oil, soy sauce, black pepper, salt, and garlic. Pour mixture over pork pieces and fold several times to ensure the marinade is thoroughly mixed in with the pork. Cover bowl and place in refrigerator to marinate for 1 hour. Meanwhile, prepare the sauce and noodles.
  • for the sauce: In a small saucepan over medium to medium-high heat, stir together all sauce ingredients. Once sugar and salt have dissolved, remove from heat to cool to room temperature.
  • for the noodle salad: Bring a large saucepan of water to a boil. Add rice noodles, stir, and turn off heat. Let noodles soften according to the package directions, then drain and rinse in cold water in a colander. Shake very well to remove water and leave sit in colander at room temperature.
  • Divide noodles amongst four low wide bowls or plates. Top each with lettuce, carrots, cucumber, bean sprouts, cilantro, mint, and lime.
  • Remove pork from refrigerator. Heat a large cast iron skillet over medium-high to high heat. When hot, add remaining 2 tablespoons of the sesame oil and swirl around the bottom of the skillet. When oil is shimmering, carefully add pork. Separate pork pieces to cover bottom of skillet. Let pork sit without stirring for about 1 minute, to caramelize. Fold and repeat until pork is cooked through, about 5 minutes. Total cook time will depend on how thin the pork is cut, etc.
  • Divide hot pork amongst each of the four bowls. Serve with sauce to pour over individual bowls.

Nutrition Facts : Calories 470 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 6 grams fat, Fiber 10 grams fiber, Protein 38 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1005 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

GRILLED PORK AND NOODLE SALAD WITH BASIL, CILANTRO, AND MINT



Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint image

Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 15

2 teaspoons sambal oelek (Asian chili paste)
3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce)
1 tablespoon plus 1 teaspoon safflower oil
1 pork tenderloin (about 14 ounces), trimmed
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons sugar
1 tablespoon finely chopped fresh red Thai chile
5 ounces rice vermicelli
2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline
1/2 large carrot, peeled and cut into matchsticks
1 small shallot, very thinly sliced lengthwise (about 1/4 cup)
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh basil
Garnish: cilantro, mint, and basil sprigs

Steps:

  • Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
  • Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
  • Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
  • Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
  • Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD



Vietnamese-Style Pork Chops with Fresh Herb Salad image

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Provided by Andy Baraghani

Categories     Bon Appétit     Pork     Grill     Herb     Garlic     Plum     Green Onion/Scallion     Chile Pepper     Cilantro     Basil     Mint     Summer     Dinner     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 16

1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tablespoons dark or regular soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 (1/4-1/2-inch-thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-inch wedges
2 scallions, dark- and pale-green parts only, thinly sliced
1 Fresno chile, thinly sliced
2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
1/2 cup bean sprouts
2 tablespoons unseasoned rice vinegar
Lime wedges (for serving)

Steps:

  • Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
  • Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
  • Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
  • Serve pork with salad and lime wedges.

25+ EASY VIETNAMESE RECIPES (+VIETNAMESE CARAMEL SAUCE)



25+ Easy Vietnamese Recipes (+Vietnamese Caramel Sauce) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Breakfast     Dessert     Drinks     Main Course     Side Dish     Snack     Soup

Time 24m

Number Of Ingredients 2

3/4 pound Asian brown sugar clumps
1/2 cup fresh water

Steps:

  • Melt the brown sugar clumps for 15 minutes on low heat, just until it caramelizes.
  • Once the sugar turns dark brown, pour the water into the saucepan and slowly stir to combine.
  • Store in the fridge in a jar.

Nutrition Facts : Calories 290 kcal, ServingSize 1 serving

VIETNAMESE PORK MEATBALLS WITH RICE NOODLE SALAD (BUN CHA)



Vietnamese Pork Meatballs with Rice Noodle Salad (Bun Cha) image

Vietnamese rice noodle salad with grilled pork meatballs - quick and easy to assemble and packed with flavour.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Salad

Time 23m

Number Of Ingredients 24

For the meatballs
1 1/2 tbsp soft light brown sugar or palm sugar
2 tbsp Vietnamese fish sauce
2 shallots (peeled and very finely diced)
2 garlic cloves (minced)
2 tbsp very finely chopped fresh mint leaves
500 g | 1lb minced pork
For the salad
300 g | 10.5oz rice noodles (cooked)
1 medium gem lettuce (very thinly sliced)
1 small cucumber (deseeded and sliced)
4 spring onions (scallions sliced thinly on the diagonal)
large handful fresh mint (coriander (cilantro) and basil leaves)
2 tbsp fresh chives (very finely chopped)
4 heaping tbsp Baxters Red Slaw
For the dipping sauce
half small cucumber (deseeded and grated)
juice of two small limes
4 tbsp cold water
2 tbsp Vietnamese fish sauce
1 tsp sugar
1 tsp rice vinegar
1 red chilli (deseeded and finely chopped)
1 garlic clove (minced)

Steps:

  • Prepare the rice noodles according to pack instructions. Rinse with cold water, drain thoroughly and set aside.
  • Finely grate the cucumber and use your hands to squeeze its juice into a small bowl. Add the grated cucumber and all remaining dipping sauce ingredients and stir together. Set aside.
  • Put the sugar and fish sauce in a small saucepan and cook over medium-low heat until the sugar dissolves. Set aside to cool.
  • Put the shallot, garlic, chopped mint and pork in a bowl. Add the sugar/fish sauce and use your hands to thoroughly mix everything together. Cover with cling film and chill for at least an hour.
  • Shape the mince into small meatballs (around 20) and cook under a hot grill (broiler) for 3-4 minutes on each side. Alternatively pan fry with a little vegetable oil until golden.
  • Divide the cold noodles, lettuce, cucumber, spring onions and herbs between four bowls.
  • Divide the meatballs between the bowls and add a tablespoon of Baxters Red Slaw on each salad. Spoon some of the dipping sauce over each bowl (or serve on the side), sprinkle with the chopped chives and serve.

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