Vietnamese Noodle Salad with Lemongrass Pork Chop 越式香茅豬扒撈檬 （檬粉）
Many people love Vietnamese Pho, but for me, the noodle salad is my all time favourite. Every time when I eat it, I MUST HAVE a looooooot of that dressing (nuoc cham) . Unfortunately, my favourite Vietnamese restaurant in London, they only give you a tiny bowl of dressing, so every time I have to ask for more. It really annoying, why can’t they just put the whole jar of that delicious dressing on the table!!!!!
During the lockdown, you kind of have to make everything your own. So I make my own Bún with a whole big bowl of dressing hahaha. It is super easy to make the dressing, it can also as dipping sauce for spring roll. Sweet and tangy, very refreshing and best to serve in summer! I love lemongrass pork chop, but you can make chicken, meatball, spring rolls. Enjoy!
每次到越式餐廳，我都超喜歡點撈檬，那個醬汁簡直是靈魂所在，酸酸甜甜，超開胃好味！在倫敦，每次吃撈檬，都只會有一小碗的酸汁，我每次都要求多給我幾碗汁，其實這個醬汁超易做！
天氣炎熱無胃口，最好就是吃沙律，這次做了香茅豬扒撈檬，當然也可以用札肉、雞、肉丸或春卷。加點蔬菜、檬粉，又是非常豐富的一餐。
Marinate the pork chops for few hours or overnight. Grill the pork chops and cut into small pieces.
Cook the Vietnamese vermicelli noodles according to the package, once it cooked, rinse under cold water, drain well and place in a bowl.
Slice some cucumbers and carrots, mix all the dressing ingredients together.
Place everything in a bowl with the dressing. Enjoy!
用醃料醃豬排數小時或隔夜. 熱鍋下油，將豬排煎熟，切小塊
越式粉條/米粉，按包裝指示煮熟，再沖水，瀝乾備用
將配料切好備用. 將所有醬汁材料拌勻
將米粉放入碗內，加入蔬菜、豬排及其他配料，淋上醬汁即可享用
- 500 g pork chop
- 2 carrots
- 2 cucumbers
- coriander, to taste
- mint leaves, to taste
- basil, to taste
- 1 lime
- 4 portions rice vermicelli noodles
- 3 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp lime juice
- 200 ml water
- 1 tsp garlic, minced
- 1 chilli
- 1 lemongrass, chopped
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp garlic, minced
- 1 tbsp oil
- black pepper, to taste
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