Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 1 block of firm tofu, cut into small cubes
- 1 head of lettuce, washed and chopped
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh cilantro leaves
- 1/4 cup of roasted peanuts, chopped
- 2 tablespoons of vegetable oil
- 2 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the pork slices, garlic, ginger, fish sauce, soy sauce, sugar, and lime juice. Mix well and let it marinate for at least 30 minutes.
2. Preheat the grill or grill pan over medium-high heat. Grill the marinated pork slices for 3-4 minutes on each side or until cooked through. Set aside.
3. In the same grill or grill pan, grill the tofu cubes until golden brown. Set aside.
4. In a large mixing bowl, combine the lettuce, cucumber, carrot, mint leaves, cilantro leaves, and chopped peanuts.
5. Add the grilled pork and tofu to the mixing bowl and toss everything together.
6. In a small mixing bowl, whisk together the vegetable oil, fish sauce, soy sauce, sugar, and lime juice. Pour the dressing over the salad and toss everything together.
7. Season with salt and pepper to taste.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 14g
Protein: 34g
Sodium: 900mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Firm tofu can be substituted with tempeh or seitan.
- Mint leaves can be substituted with Thai basil or cilantro.
Variations:
- Add sliced bell peppers or cherry tomatoes to the salad.
- Use a different type of lettuce, such as romaine or butter lettuce.
- Add sliced avocado for extra creaminess.
Tips and tricks:
- Make sure to thinly slice the pork shoulder to ensure even cooking.
- Press the tofu with a paper towel to remove excess water before grilling.
- Use a grill basket or skewers to prevent the tofu from falling through the grill grates.
Storage instructions:
Store the leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped peanuts and cilantro leaves.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice or vermicelli noodles.
Troubleshooting advice:
If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Chả Giò Xào is a Vietnamese salad that combines grilled meat and tofu with fresh vegetables and herbs. It is a popular dish in Vietnamese cuisine and is often served as a light and refreshing meal.
Flavor profiles:
This salad has a combination of sweet, salty, and sour flavors, with a hint of spiciness from the ginger and garlic.
Serving suggestions:
Serve the salad as a main dish for lunch or dinner.
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Region: Vietnamese