VIETNAMESE CORIANDER RECIPES RECIPES

Steps:

• To prepare marinade, cut pork across grain into 1/4-inch-thick slices. Combine pork and next 5 ingredients (through 4 garlic cloves) in a large zip-top plastic bag. Add 1/4 cup green onions to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
• While pork marinates, prepare rice. Cook coriander in a medium saucepan over medium-high heat 1 minute or until lightly toasted, stirring frequently. Add 2 cups water and 1/4 teaspoon salt to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 16 minutes or until liquid is absorbed. Stir in cilantro.
• Remove pork from bag; discard marinade. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 1 minute or until lightly browned. Remove pork from pan; wipe pan clean with paper towels.
• Add granulated sugar and 1 tablespoon water to pan; cook over medium-high heat 1 minute or until sugar dissolves, stirring constantly. Continue cooking 4 minutes or until golden (do not stir). Return pork to pan; cook 1 minute, tossing to coat. Transfer pork mixture to a bowl.
• Heat oil in pan over medium heat. Add ginger and 1 teaspoon garlic to pan; cook 30 seconds, stirring constantly. Add half of spinach to pan; cover and cook 1 minute or until spinach wilts. Remove from heat. Add remaining spinach and 1/4 teaspoon salt to pan; toss to combine. Transfer spinach to a platter; top with pork mixture. Sprinkle with 1/4 cup green onions and mint. Serve with rice.
• Wine note: With the vibrant flavors of this dish, reach for a full-bodied yet refreshing white, like Nobilo Pinot Gris ($13) from New Zealand. This wine has a touch of sweetness that complements the sweet pork and caramelized glaze while balancing the ginger and red pepper heat. Bright acid and citrus flavors ready your palate for another bite. —Jeffery Lindenmuth

Steps:

• 1. Fill a very large saucepan with 3 litres (100fl oz/ 12½ cups) of boiling water, season with salt and add the chicken. Reduce to a simmer, cover and poach for 60–80 minutes (depending on the size of your chicken) until the juices run clear when you pierce the thickest part of the thigh and the chicken is cooked all the way through.
  2. Meanwhile, reserve some pistachios to garnish, then mix together all the remaining dressing ingredients in a screw-topped jar and shake well. Taste for the balance of sweet, sour, salty and heat and adjust as necessary.
  3. To make the shallot pickle, mix the shallots with the vinegar, sugar and a pinch of salt and pepper in a small bowl. Set aside for about 20 minutes.
  4. Mix the radishes, sugar snap peas and any other vegetables you’re using in a large salad bowl. Add the Vietnamese coriander.
  5. When the chicken is cooked, leave to cool. Tear off the meat along the grain and season with pepper. Add this to the salad bowl along with the pickled shallots and its juices.
  6. When ready to serve, toss the salad together with the dressing. Garnish with the coriander, pistachios and pomegranate seeds. Serve the salad with the prawn crackers. I always add a good squeeze of ketchup in there too. Mix well and serve together with the salad.