Low Carb Asian Recipe – Vietnamese Salad with Pork & Shrimp

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Vietnamese Salad with pickled veggies, pork and shrimp (Bahn Mi Salad)

This has been the week of crazy cravings. My regular go to on cheat day is a Bahn Mi and a bubble tea. This last cheat day, I got drunk and forgot, stumbling home from the bar only to stop at some sub par pizza place to soak up the alcohol (Hey it’s cheat day, i can do what I want…don’t judge me!).

So I’ve been thinking about all the things that add up to make a bahn mi. Meat, butter, mayo, french bread, pickled vegetables, Sriracha… I knew I could do something similar in a salad – a low carb asian recipe that tastes similar to a vietnamese bahn mi.. Yes…I can, as it turns out. I used romaine lettuce. I don’t know if that is bad from a culinary perspective, but it worked for me. Perhaps you want to try boston lettuce, so that you aren’t the butt of every vietnamese chefs’ jokes. I then sauteed some garlic with pork and chopped shrimp. To pickle the veggies…well, I really couldn’t pickle them. Instead I just let them soak in a mixture of rice wine vinegar, water and salt, plus a little stevia to sweeten the deal and then finished cooking the meal. The pickling brine that I made ends up making a nice little dressing once you add a little soy sauce and sriracha. Check out the recipe below.

Vietnamese Salad with Pork & Shrimp

1 pound ground pork
1/2 pound shrimp, cleaned & chopped into small pieces
2 cloves garlic
2 tbsp soy sauce
1 large carrot, julienned
1 seedless cucumber, juliened
1 bunch green onion, roughly chopped
1 cup rice wine vinegar
1 cup water
2 tsp salt
1/2 tsp stevia
2 cups bean sprout, drained and washed
1 head romaine, finely sliced
3 tbsp cilantro, finely chopped
chopped unsalted peanuts for topping
sesame oil
soy sauce

Prepare the quick brine by mixing vinegar, water, salt, and stevia together. Add cucumber, onion, and carrot, cover with a paper towel and set aside while cooking. Heat a saute pan on medium high heat, add the ground pork and garlic and saute for 5 minutes, stirring frequently to break it up. Add the shrimp and stir for 4-5 more minutes. Add the soy sauce and mix until well incorporated. Remove from heat.

On a large salad plate, assemble a layer of lettuce, then a layer of the meat mixture, then a layer of the pickled vegetables. drizzle a little of the vinegar mixture over the top, followed by a little soy sauce and sesame oil. Then a little drizzle of sriracha, to your taste. Voila, salad complete!

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