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Vietnamese Pork Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.242
Energy (kCal)1778.988
Carbohydrates (g)382.7549
Total fats (g)22.5552
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice pork chops in half horizontally; pound to an even thickness. | 2. Combine dressing ingredients, pour 1/4 cup of it over pork chops and marinate at least 20 minutes, up to 2 hours; reserve remainder to dress salad. | 3. Prepare noodles according to package directions. | 4. Heat grill pan, over medium heat, and cook pork about 3 minutes per side; remove to cutting board, let rest a few minutes, then slice into thin strips. | 5. In a large bowl, combine noodles, cabbage, cilantro, mint, and green onions; add reserved dressing, toss to combine. | 6. Arrange salad and noodle mixture on a serving platter and top with pork. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 2 boneless boneless - - - -
    rice vinegar 1/3 cup - - - -
    mirin 1/4 cup - - - -
    fish sauce 3 tablespoons 18.9 1.9656 2.7324 0.0054
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    thai chili garlic sauce 1/2 teaspoon - - - -
    rice vermicelli 3 ounces 305.324 64.9005 8.8621 1.1652
    napa cabbage 1/2 cored sliced 6.54 1.2154 0.5995 0.0927
    cilantro 1/2 cup 1.84 0.2936 0.1704 0.0416
    mint 1/2 cup 20.064 3.835 1.5002 0.3329
    green onion 2 sliced 38.34 8.1508 1.3774 0.6674

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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