Mien Salad
Food photography of Mien Salad, styled as an authentic Vietnamese dish.
Prep | Cook Time:
1 hr 10 min
Mien Salad offers a lighter, more refreshing noodle dish where glass noodles soak up a bright dressing and stay pleasantly springy. VV FOODS adds enough savory depth to keep the flavors grounded, making this salad an easy choice for warm weather or appetizer menus.
Use:
Chicken Pho Ga Base
Ingredients
2 green chilies
2 tablespoons sesame oil
3 shallots
1 tablespoon dried shallot
black pepper
2 tablespoons fish sauce
2 cloves garlic
fresh Vietnamese balm
fresh Thai basil
fresh cilantro
peeled shrimp
pork shoulder
VV FOODS seasoning
Preperation
Soak the glass noodles in cold water for about 20 minutes, then briefly boil until just tender, drain and cut into bite‑length pieces. While the noodles soak, marinate the peeled shrimp with pepper, minced shallot, and a teaspoon of VV FOODS seasoning for about 20 minutes, and marinate the pork shoulder with two teaspoons of VV FOODS seasoning, minced shallot, and pepper for the same time.
Instructions
Heat a pan over high heat, add a little oil, and stir‑fry the marinated shrimp until pink and cooked through; set aside.
Preheat the oven to 180 °C (350 °F). Spread the marinated pork on a baking sheet and roast for about 30 minutes, until cooked and slightly caramelized; remove and slice into thin strips.
In a large bowl, whisk together the fish sauce, sesame oil, minced garlic, sliced green chilies, and a pinch of black pepper to make the dressing.
Add the cooked noodles, sliced pork, and stir‑fried shrimp to the dressing; toss to coat evenly.
Just before serving, add the chopped fresh herbs (Vietnamese balm, Thai basil, cilantro) and toss again.
Transfer the salad to a serving plate, sprinkle with dried shallot and thinly sliced green chilies on top; optionally garnish with carrot shavings and flower‑shaped chili slices for extra appeal.
Serve immediately or chilled.