Thai Pork Vermicelli Salad
This refreshing salad was a real discovery when I traveled to Thailand. What I like most is that it has the same explosion of flavors as curries, but in a cold and light version. Its main ingredient is vermicelli noodles (also called glass noodles, because they are transparent), with ground pork, vegetables, and herbs, with a dressing of sweet, sour, and salty flavors.
Ingredients (3 portions):
- 100 grams vermicelli
- 250 grams ground pork
- ½ cup cherry tomatoes, halved
- 1 green onions, chopped
- 1 medium shallot, thinly sliced
- 4 teaspoons cilantro (coriander), chopped
- ½ cup peanuts, chopped
Dressing:
- 2 tablespoons palm sugar or light brown sugar
- Juice of 3 limes
- 2 tablespoons fish sauce
- 1 clove garlic, grated
- Chili paste (optional)
Soak the noodles for about 5 minutes and drain well. Place them in a pot of boiling water for 1 minute, scoop them out of the water and set aside. In the same hot water, boil the pork until cooked through, drain, and add it to the noodles. Mix the dressing ingredients together and add the mixture to the noodles and pork. Mix well so the noodles are thoroughly coated with the dressing and then add the green onions, shallots, tomatoes, and cilantro. Serve topped with a sprinkling of chopped peanuts, and enjoy with a glass of rosé wine such as the Marques de Casa Concha Rosé Cinsault.
Sautéed Artichokes, Lima Beans, and Mint
I tried this dish in a relatively new restaurant in Hackney, London, and it stole my heart because it’s a selection of my favorite vegetables mixed together and served hot—artichoke hearts and tender lima beans sautéed with a ton of olive oil and a bit of lemon juice.
Ingredients (2 portions):
- 4 artichoke hearts
- 100 grams tender lima beans
- 1 anchovy fillet
- Juice of 2 lemons
- 1 clove garlic, minced
- 1 shallot, minced
- Chili flakes
- Olive oil
Cut the artichoke hearts into quarters. In a frying pan, sauté the anchovy fillet in abundant olive oil until it dissolves. Add the artichokes, garlic, shallots, and lima beans and sauté briefly. Add the lemon juice and mint, and finish with a pinch of dried chili flakes. A light and fresh dish to enjoy with a delicious white wine with good volume, such as the Marques de Casa Concha Chardonnay.
Burrata, Blood Orange / Hazelnuts
This dish is served at L’Atitude 51, a natural wine bar in Cork, Ireland, and I love its delicacy and contrasts. It’s also super easy to prepare. Just be sure to use ingredients of excellent quality.
Ingredients (1 portion, serves 2)
- 1 burrata
- 1 blood orange, peeled and separated
- Toasted hazelnuts, chopped
- Fresh mint leaves
- Olive oil
Place the burrata in the center of a plate and arrange the orange slices around it. Drizzle it with abundant olive oil and sprinkle the hazelnuts, mint, and salt and pepper to taste. To maximize the experience, I recommend you try it with a white wine such as the Marques de Casa Concha Chardonnay Edición Limitada.
