Chillin’ Asian Style 2016: Vietnamese-Style Pork, Daikon and Carrot Salad with Sweetened Fish Sauce

C – I am bringing the funk into this salad.

And, I am proud of it. Fish sauce, or anything fermented, is very limited at my house. So when I get a chance to make things funky at work, I am all over it. Of course, I too am getting a little sensitive to funky smelling foods. I haven’t made anything with fish sauce in months.

I haven’t gotten use to using soy sauce as a replacement in Vietnamese sauces. There is something about soy sauce that doesn’t quite hit the mark fish sauce does.

Fish sauce seems to be more concentrated with salt or just a higher quality of umami that goes so well with vinegar, sugar and garlic. It’s a wonderful, balanced combination that can’t be beat with any other sauce.

One thing about funky sauces is that you get use to it. Honestly, I never noticed fish sauce being funky until my husband first tried it at my parents’ house. I don’t know if he just didn’t like the idea of fish sauce or the smell. He just didn’t like it.

My parents question his every move now. I didn’t get it until he started to tell me about how funky it was. After I stopped using it, I finally understand. It IS funky, but it doesn’t bother me. I still like it.

This salad has a little fish sauce. Not much. A little fish sauce goes a long way. Just a tablespoon of fish sauce adds funk, but a lot of umami flavor. I add a little salt. If you wanted. you could use all fish sauce.

I used to use sweetened fish sauce only. But, it was too strong and made me congested. So, this salad isn’t as funky as it could be and a lot better for you, than if you used only fish sauce.

Chillin’ Asian Style 2016: Vietnamese-Style Pork, Daikon and Carrot Salad with Sweetened Fish Sauce

Recipe type: Mains

Author: Christina

Prep time: 15 mins

Cook time: 6 mins

Total time: 21 mins

Serves: 2

Ingredients

• 2 cloves garlic, minced
• 2 birds-eye chilies, chopped
• 1 Tbsp white vinegar
• 2 Tbsp fish sauce, divided
• 2 Tbsp canola or grapeseed oil
• Salt and pepper to taste
• ½ pound pork loin, sliced thinly
• 1 tsp five-spice powder
• 2 tsp + 1 Tbsp granulated sugar or palm sugar, divided
• 2 small heads of Little Gems or 5 romaine lettuce leaves
• ½ cup diakon, peeled and sliced
• ½ cup carrots, peeled and sliced
• ½ cup cucumber, sliced
• ¼ cup roasted peanuts, crushed
• 20 mint leaves
• 10 sprigs cilantro, chopped
• 1 lime for serving

Instructions

1. In a mixing bowl, add 1 clove of minced garlic and the two Birds-eye chilies. Add a tablespoon of fish sauce, a tablespoon of granulated sugar, a tablespoon a white vinegar, and a tablespoon of oil. Whisk well. Set aside.
2. In a saute pan on high heat, add a tablespoon of oil. Add a clove of garlic and saute until fragrant. Be careful on to burn it. Just about 45 seconds to 1 minute will do.
3. Add the sliced pork. Cook until pink juices are no longer showing.
4. Add about a tablespoon of fish sauce, 2 teaspoons sugar, a pinch of salt, and the five-spice powder. Mix well.
5. Let the pork simmer for a few minutes to ensure the pork is cooked all the way through. Taste the sauce to make sure it tastes right to you. Adjust seasonings according to your taste.
6. Meanwhile, arrange the salad with carrot, diakon, cucumber, and herbs on serving plates on one side of the plate. Place the pork on the other side of the plate. Drizzle some of the pork juices over the pork.
7. Drizzle the fish sauce dressing all over the salad.
8. Top with peanuts.
9. Garnish with lime wedges.
10. Serve.
11. Enjoy!

3.1.08

This salad I love. It hits all the my salad requirements. Crispy, crunchy, flavorful, colorful and different.

It’s a great summer salad that will help you cool down while bringing some funk to you life. It’s a must try.