Recipe #3160
Thai Endive Salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 29 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) vegetable oil*
- 1/2 lb. (225 g) pork, cut into very thin strips
- 2 Tbsp. (30 mL) grated fresh ginger
- 2 small hot red peppers, seeded and minced
- Juice of 1 lime
- 2 Tbsp. (30 mL) fish sauce
- 1 red onion, sliced very thin
- 3 Tbsp. (45 mL) shredded fresh basil leaves
- 3 oz. (90 g) rice vermicelli
- 4 endives, sliced very thin
- Freshly ground pepper to taste
Preparation
In a skillet, heat oil and cook pork, ginger and hot pepper on medium, stirring, for about 10 minutes or until pork shows no pink.
Cool a little, then stir in lime juice, fish sauce, onion and basil.
Meanwhile, cook vermicelli in a pot of boiling water for 3-4 minutes. Drain, rinse and set aside.
Put warm vermicelli in a big serving dish (or 4 small bowls), top with endives, then meat mixture. Season and serve.
Suggestion
Garnish with sprigs of fresh basil.Origin: Thai
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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