Thai Endive Salad

Thai Endive Salad
  • 4 servings
  • 0:15 Preparation
  • 0:14 Cooking
  • 0:29 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1/2 lb
    (225 g)

    pork, cut into very thin strips

  • 1 Tbsp.
    (15 mL)

    grated fresh ginger

  • 2

    small hot red peppers seeded and minced

  • 1

    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


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007