Friday, February 17, 2012

Vietnamese Pork Salad

Watercress is believed to be one of the first plants man  cultivated and consumed. It can be traced back to the Romans and Greeks. Watercress belongs to the same family as cabbage, kale and cauliflower and is related to the flower called nasturtium.

The taste of watercress is very pungent and peppery ideal in fresh salads. 


1 bunch of watercress
1/2 cup finely, slice pork.
1 lemongrass, only white part
2 clove of garlic, chopped
1 Tbsp fish sauce
2 green onion, sliced
black pepper
1 tomato, sliced
2 Tbsp lemon juice
3 kamquats, sliced
fried shallots


In a medium bowl, mix together the fish sauce,garlic, lemongrass, black pepper and garlic. Add the pork and toss to evenly coat and marinade for 1 hour.

Trim the stems of the watercress, wash and dry.

Arrange the tomatoes, the watercress and sliced kamquats on a salad plate and set it aside.
Heat canola oil in a wok over high heat. Add the the marinated pork and stir-fry until cooked. Remove from wok, add the green onion and top the cooked pork on the prepared watercress. Sprinkle with lemon juice and fried shallots and enjoy