Vermicelli Salad with Lemongrass Pork Skewers

Photography: Tango | Food Styling: Véronique Gagnon-Lalanne | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 1 hour
  • Portion size 4 servings


Vermicelli Salad:


Thinly slice 2 lemongrass sticks; add to resealable plastic bag along with hoisin sauce, tamari, oil, chili paste, garlic, lime zest and juice. Add pork, turning to coat; seal bag, pressing out as much air as possible. Refrigerate for 30 minutes.

Vermicelli Salad

Meanwhile, add noodles to large pot of boiling water; remove from heat and let stand until noodles are tender, about 3 minutes. Drain, rinse with cold running water and drain again.

In large bowl, combine tamari, rice vinegar, sesame oil and garlic. Season with pepper. Add noodles, fresh herbs, bean sprouts and carrots; mix well. Sprinkle peanuts over top. Set aside.

Thread pork onto 8 remaining lemongrass sticks (if necessary, use tip of sharp knife to pierce pork). Discard marinade.

Preheat grill to medium-high heat; grease grate well. Grill pork with lid down, turning occasionally, until well marked and pork is still slightly pink inside, 8 to 10 minutes. Serve with salad. Garnish with coriander.


Test Kitchen Tip: You can also pan-fry skewers if desired: Heat 2 tsp vegetable oil in skillet; cook skewers over medium-high heat, turning occasionally, until pork is still slightly pink inside, 6 to 8 minutes.

Nutritional facts PER SERVING: about

  • Calories 470
  • Total fat 20 g
  • Saturated fat 2 g
  • Cholesterol 60 mg
  • Sodium 655 mg
  • Total carbohydrate 60 g
  • Fibre 4 g
  • Protein 13 g
Share X
Lunch & Dinner

Vermicelli Salad with Lemongrass Pork Skewers