Banh Mi Salad with Slow Cooked Pork, fresh lime and crushed peanuts.
Banh Mi Salad with Slow Cooked Pork
This amazing Vietnamese Banh Mi salad was inspired from a couple of years ago when the kids and I ventured into the city on the weekend. The plan was to explore the ‘Get Lost Maze’ in the Fringe Festival. We caught the train in, which was an adventure in itself for a 1 and 3 year old. The Fringe Festival had taken over the city, along with Chinese New Year so there was so much to see and do! We ate ice cream, saw dragons, played side show games, explored a very scary maze (not ideal for toddlers), had dinner from the food trucks, saw more dragons and ate more ice cream…… and became obsessed with this Vietnamese salad I had there. The kids loved it as it has all foods they like to eat… noodles, cucumber, carrot and pork.
PrintBanh Mi Salad with Slow Cooked Pork
Description
Ingredients
Pulled Pork:
- 1kg pork shoulder or leg, bone in
- 2cm piece ginger
- 5 cloves garlic, minced
- 1 jalapeno, diced (optional)
- 3/4 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup brown sugar
Pickled Carrot:
- 2 carrots, cut into thin sticks
- 1/2 cup distilled white vinegar
- 1/2 cup white sugar
- pinch salt
Banh Mi Salad:
- 1 packet vermicelli rice noodles
- 1 cucumber, peeled in ribbons
- 1/2 each of green, red and yellow capsicums, sliced thinly
- 1 bunch coriander
- mayonnaise to serve
- lime juice to serve
- crushed peanuts to serve
Instructions
SLOW COOKER METHOD
In a slow cooker combine the ginger, garlic, soy sauce, vinegar, brown sugar and jalapeno. Season the pork well with salt and pepper and add to the slow cooker. Cover and cook on high for 4 hours, rotating the pork every hour. Once the pork is cooked, remove bones and the piece of ginger and shred the meat into the sauce.
To make the pickled carrot, in a medium glass bowl combine the vinegar, sugar and salt until dissolved. Add the carrots and sit for 30 mins, then store in the fridge.
Cook the rice noodles as per packet instructions and allow to cool.
Once everything is ready, combine to each person’s taste and top with a squeeze of lime and crushed nuts.
NON SLOW COOKER METHOD
Pre heat oven to 150°C. In a large casserole pot with lid, combine the ginger, garlic, soy sauce, vinegar, brown sugar and jalapeno. Season the pork well with salt and pepper and add to the pot. Cover with lid and place in oven for 4 hours, rotating the pork every hour. Once the pork is cooked, remove bones and the piece of ginger and shred the meat into the sauce.
To make the pickled carrot, in a medium glass bowl combine the vinegar, sugar and salt until dissolved. Add the carrots and sit for 30 mins, then store in the fridge.
Cook the rice noodles as per packet instructions and allow to cool.
Once everything is ready, combine to each person’s taste and top with a squeeze of lime and crushed nuts.
Notes
