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這個越式涼麵是越式春捲的變身喔,幾乎同樣的材料,一變又是不同的一道菜,夏天吃這種清淡又很開胃的菜沒有負擔! 照片中我用的是五花肉,家裡沒瘦肉,懶的出門,所以就將就將就啦!!! 

 

份量: 2 人份

 

A材料

銀絲米粉               一把

麻油                        ½ 小匙

生菜,切絲            2

豆芽菜                    1

薄荷香葉,切絲   ¼

紅蘿蔔絲               ¼

蔥花                       2 大匙

花生粒                   2 大匙

 

B烤肉料

瘦豬肉                2

蝦,去殼泥腸    8

醬油                    2 大匙

魚露                    1 大匙

米酒                    1 大匙

                        1 大匙

 

C萊姆魚露淋醬

萊姆果汁       1 大匙

魚露               1 大匙

                  ½

蒜泥               1 大匙

紅椒片          ½ 小匙

                   1 大匙

 

1. 煮鍋滾水煮銀絲米粉,不用太久,大約煮到中心不硬就馬上撈出,泡入冰水中降溫,再撈出,放入一碗中,倒入麻油拌勻。

2. B料全部放入一大碗中,醃20分鐘,起油鍋煎熟瘦豬肉,起鍋前3分鐘加入醃過的蝦一起拌炒,拿出後用刀將豬排切成小條,趁熱灑上蔥花和花生粒。

3. C料全部放入一小碗中攪勻。

4. 將放冷的銀絲米粉放入盤中,擺上生菜,豆芽菜,薄荷香葉絲,和紅蘿蔔絲,再放上切成小條的豬排,蝦,食用時淋上C醬一起拌勻即可。

 

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也請參考

  

越式米紙春捲Vietnamese Spring Rolls

 

香辣鮭魚涼麵 Spicy Salmon Cold Noodle

 

簡易健康蔬菜涼麵 Mixed Veggie Cold Noodle

  

 

 

Vietnamese Vermicelli Plate

 

A Ingredients

Vietnamese vermicelli                 1 bunch

Sesame oil                                   ½ teaspoon

Lettuces, julienned                       2 cups

Bean sprouts                                  1 cups

Purple mint leaves, julienned       ¼ cup

Carrots, shredded                          ¼ cup

Scallion, chopped                           2 tablespoon

Peanuts, chopped                           2 tablespoon

 

B Ingredients

Pork shoulder chops                      2 pieces

Shrimp, shell and rein removed     8 pieces

Soy sauce                                       2 tablespoon

Fish sauce                                      1 tablespoon

Michu cooking vine*                     1 tablespoon

Sugar                                              1 tablespoon

 

C Ingredients

Lime juice                  1 tablespoon

Fish sauce                  1 tablespoon

Water                        ½ cup

Garlic, minced           1 tablespoon

Red pepper flakes     ½ teaspoon

Sugar                         1 tablespoon

 

1. Cook vermicelli in boiling for a few minutes, not too long, drained and soak in ice water to stop the cooking process, drained again, place in a mixing bowl, mix with the sesame oil.

2. Place all B ingredients into a mixing bowl and marinade for 20 minutes, heat some oil in a frying pan to cook the pork, about 3 minutes on each side, 3 minutes before the pork is done, add the shrimps and sauté till cooked.  Cut pork into thin strips and add the chopped scallion and peanuts. 

3. Mix all C ingredients in a small bowl.

4. Plate the cold vermicelli noodle on a plate, then add the lettuces, bean sprouts, purple mint leaves, and carrots, then add the pork strips and shrimp.  Serve with C sauce.

 

Serving: 2

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