I love Vietnamese food and made these great salads for lunch but could be a dinner too.
I roasted cubes of pork shoulder in 180*c oven for 30minutes yesterday. Then chopped the vegetables roughly same size. In airtight container.
Today i just had to serve it with 1-2Tb homemade nuoc cham sauce and 1tb thai oyster sauce . Simply place vegetables and pork on serving plate with thai oyster sauce drizzled over the top and microwave for 2 minutes. Then dress salad with nuoc cham dressing, fresh mint, fresh coriander and crispy Asian noodles.
Vegetables used capsicum, baby corn, bok choy, carrot, green beans, broccoli, celery and mushrooms.
1Tb Soyu soy
1Tb Fish sauce
1 clove Garlic minced
Light pinch White pepper
1 Green shallot
Mix in pan add meat stir and cook on both sides. If you have time marinate it for minimum 2hrs. I didnt have time today to marinade but it still worked and was delicious
Serve with Vietnamese salad
Red and green cabbage
Fresh coriander, mint and basil
Asian dried shallot
Optional crushed peanuts