Comments on: cellophane noodle salad with roast pork

By: Silvana

Silvana — Wed, 21 Dec 2011 16:42:57 +0000

Excellent! thank you sooo much! this is perfect!

By: deb

deb — Wed, 21 Dec 2011 14:59:02 +0000

I mean a cooling rack for cookies (that is oven safe, not coated) or a roasting rack. Something smaller that would fit inside a roasting pan. Hope that helps.

By: Silvana

Silvana — Wed, 21 Dec 2011 14:06:58 +0000

hi, i have been looking for a recipe for my christmas dinner as I want to break the turkey tradition at home and turn to pork instead (enough turkey for Thanksgiving already).
I have one question though, when you say to place a rack on top of the roasting pan do you mean the second oven rack and place the pork on the rack or a different kind of rack that i need to get from the store?
sorry for the silly question i just want to make sure.

By: Charis

Charis — Fri, 30 Sep 2011 18:41:18 +0000

Numerous times I have come to your site looking for dinner party inspiration and you came through for me again! Thank you! This dish was WONDERFUL. It was simple, but colorful and made for great presentation. A nice twist on roasted pork while still appealing to a lot of different people. Perfect. Tasty. Love it.

By: Lynn Ansfield

Lynn Ansfield — Fri, 24 Jun 2011 12:43:07 +0000

Made this last night, and my family is still talking about it! What remarkable flavors. Leftovers? Not a smidgeon was left in the bowl, after the four of us finished dinner. Thank you for this extraordinary recipe.

By: Emma

Emma — Fri, 03 Jun 2011 22:05:05 +0000

I”m making this right now. I got sake that is called Bride of the Fox. It is both charming and delicious…

By: Julie

Julie — Mon, 30 May 2011 14:39:50 +0000

I know it’s four years since you posted this — but I just referenced it to help me figure out how to marinate the pork for our Memorial Day summer rolls tonight. My process in terms of rolls vs. salad is almost the opposite of yours — we usually assemble everything and let folks make summer rolls as a do-it-yourself party food, and then throw all the leftovers together the next day for cellophane noodle salad.

Although I haven’t blogged myself in more than two years, I’m still reading you whenever I get into food blog-readin’ mode…and I always find such wonderful things! Thanks, Deb, for being so steadfast and for providing such great inspiration whenever I get into the food doldrums…

By: food photography

food photography — Sat, 06 Nov 2010 14:34:03 +0000

Fantastic pictures and great food styling – it always helps the recipes. The colorfulness of the dish really reminds me how healthy and fresh it is. I guess I know whats for dinner this weekend. Love your site :).

By: Darlynne

Darlynne — Thu, 28 Oct 2010 01:29:19 +0000

I’ve made this salad twice. The first time, I had some left over roast pork and just made everything else to go with it. Today, I had two duck legs from Whole Foods and thought, why not? Both times, the results were outstanding.

If your summer succotash recipe is the most colorful dish I’ve ever made (those cranberry beans turn such an interesting blue), this is easily the prettiest. The flavors are many and varied and it’s been a hit with everyone. Thanks for another great recipe!

By: Teddy Hang Vu

Teddy Hang Vu — Wed, 11 Aug 2010 19:10:32 +0000

Vietnamese foods are so delicious and many foods come with more sauces! Not much cholesterol and good for diet when mix vegetables and fruits, it will make a good taste on our mouth in the first piece (yummyyyy!!!). One day,I hope you will show everyone some recipes about foods of Vietnamese ^^~