Last Saturday, chefs Skylor Powell of Sprout Health and Ahn Luu of Tapalaya put on some great cooking demonstrations using produce from our farmers! Skylor made a number of healthy snacks, including a Massaged Kale Salad, Sweet Berry Crisp, and several quick dips for raw veggies. Ahn Luu prepared a Vietnamese-Style Pork Noodle Salad, with veggies from the market. See below for recipes.
Vietnamese style Chargrilled Pork Noodle Salad
Chef Ahn Luu of Tapalaya
Ground pork and/or pork butt/belly sliced thin (Deck Family Farm)
For the Noodle Salad:
1 pack Vermicelli Noodles
-bring a pot of water to a boil and cook the noodles for 8 minutes, then toss in an ice bath and drain.
Fresh herbs, lettuce, and veggies..whatever is available at the market…
– Cilantro, parsley, mint, basil, oregano, green onion, green garlic, green or red leaf lettuce, jalapeño or any kind of peppers, kale, arugula, bok choy, sorrel, asparagus, etc.. You could even incorporate different fresh fruits when they come into season such as peaches/nectarines, any citrus, strawberries and so on! The contrast between the flavors and textures…savory, sweet, spicy, tart, vinegary, crispy, meaty, fishy, noodley… This dish encompasses the essence of vietnamese cuisine.
For the chargrilled pork marinade:
1/4 C fish sauce
1/4 C oyster sauce
2 T rice wine vinegar
2 T chili paste (sambal)
1/4 C brown sugar
2 T minced garlic
1 T fresh grated ginger
1/4 C sliced green onions
1 stalk of minced lemongrass
1 lime or lemon, zest and juice
-marinate the meats for about 45 minutes prior to grilling.
For dressing ( Nuoc Cham):
2 limes, juice only
1 C Fish Sauce
1/4 C rice wine vinegar
1/4 C granulated sugar
1 t minced ginger
1-2 T chili paste or garlic chili paste
1 C water
Assembling this dish is super easy, after grilling the meat just toss the cooked noodles and whatever fresh herbs and lettuces you’ve chosen in a bowl with the Nuoc Cham ( how ever much suits your taste) and the grilled pork and you’ve got yourself a fresh, healthy, delicious meal all in one bowl!
Sweet Berry Crisp
Chef Skylor Powell of Sprout Health
* 2 tblsp goat cheese (Fraga Farmstead Creamery)
* 2 tblsp coconut cream
* 1 tblsp honey (Nature’s Best Oregon Honey)
* 1 tblsp maple syrup (optional)
* 1-2 pinches sea salt
* 1 cup strawberries (Deep Roots Farm)
* 1 cup granola (Hammer & Tuffy’s Handmade Granola)
* 2 tblsp coconut cream
* 1 tblsp honey (Nature’s Best Oregon Honey)
* 1 tblsp maple syrup (optional)
* 1-2 pinches sea salt
* 1 cup strawberries (Deep Roots Farm)
* 1 cup granola (Hammer & Tuffy’s Handmade Granola)
Combine goat cheese, honey, coconut cream, and salt in a bowl and stir well. In a small bowl, lay down berries, then cream, then granola. Enjoy!!
