Cassava Noodle Salad with Shrimp and Pork

Name: Cassava Noodle Salad with Shrimp and Pork
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 1 package cassava noodles; 7 oz (200 grams) small shrimp; 1 strip pork belly; 3.5 oz (100 grams) ground pork; 1 onion; 1 head lettuce; 1 bunch mixed fresh herbs (such as cilantro, mint, and basil); 3 baby cucumbers; 1 carrot

Dibee @dibee

Tổ ong🐝

Finally, cassava noodles have arrived at my house so I can make last week's ingredient challenge. I followed the recipe from @Lanvy_182 and added sautéed ground pork with onions, plus cucumber and carrot for more variety. The cassava noodle package gives two options: soak in water for 5 minutes or boil for 2 minutes then rinse with cold water. Since I was making this for my child, I tried boiling, but it turned out way too soft—so I recommend just soaking them instead!

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Ingredients

1 hour

Serves 3 servings

1 packagecassava noodles
7 oz (200 grams)small shrimp
1 strippork belly
3.5 oz (100 grams)ground pork
1onion
1 headlettuce
1 bunchmixed fresh herbs (such as cilantro, mint, and basil)
3baby cucumbers
1carrot

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Steps

1 hour

1

Soak the cassava noodles in water for just over 5 minutes, then drain. Don’t boil them, or they’ll get too soft.
2

Soak and wash the lettuce and herbs, then rinse well. Julienne the carrot and cucumbers. Boil the shrimp, then peel. Boil the pork belly, then slice thinly.
3

For extra flavor, sauté the ground pork with onion: Heat a pan with oil and sauté minced garlic until fragrant. Add the ground pork and a splash of water to help it cook quickly. Once the pork is just cooked, add thinly sliced onion and stir-fry until the onion is translucent. Season with a little bouillon powder, pepper, and oyster sauce to taste.
4

Make the sweet and tangy fish sauce dressing: Mix 1 part sugar, 1 part fish sauce, 1 part vinegar, and 4 parts water. Stir until dissolved, then add minced chili and garlic. Arrange the noodles, vegetables, shrimp, and pork on a plate, drizzle with the dressing, and enjoy!