Vietnamese Salad

I’m not sure what this is, but I had this amazing dish in one of the most depressing shopping malls on planet Earth, near Cupertino, CA, and then again at a great pho place in Mountain View. (Correction: it’s called bun, and I’m ignorant.) The basic idea is lettuce, mint, rice noodles, and something savory, like a chopped egg roll, shaved pork, or chicken or something.

I used some discount pork chop very nearly shaved and marinated for an hour in sesame oil, gluten free tamari, siracha, unseasoned rice vinegar, ginger, and garlic. (Unseasoned here means rice vinegar without salt or sugar.) Reserve some of this stuff for the dressing.

After my meat was sliced and marinated, I started boiling water for the pasta while I shredded lettuce, minced mint, cilantro, and onion, and portioned some bean sprouts.

Once that stuff was done, I cooked the pork, dusted everything with some Cavender’s, drizzled the reserved marinade, and mixed everything up. Serve with minced peanuts and a slice of lime.

4 thoughts on “Vietnamese Salad”

  1. Sounds sooo good. This is my kind of food right here. So, did you shave the meat really thin or did you get the butcher to do that? What is Cavender’s?

    1. I just cut it really thin by myself. Cavender’s is a kind of season salt. You should be able to find it near the Tony Chachere’s.

  2. BTW I have chocolate mint growing in a pot outside. Would that be a horrible substitute for regular mint? Probably, right?

    1. You have chocolate mint growing outside your house?! Do the girl scouts know about this? They might organize a reprisal for stepping out on their turf. Thin mints are a big deal for them. I don’t know what chocolate mint tastes like, so I don’t know.

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