Comments on: cellophane noodle salad with roast pork

By: Jonathan Vu

Jonathan Vu — Thu, 03 May 2012 17:06:23 +0000

I tried making this dish and it came out really good. It was a big hit with my friends! Thanks for the great recipe!

By: Karrin Drake

Karrin Drake — Wed, 15 Feb 2012 17:51:36 +0000

Vietnamese soup (PHO) is my absolute favorite of food from this culture. This vibrant salad seems like its going to be a good one. This is a great idea. I have a business trip this weekend, and a friend of mine is hosting my colleagues and I for lunch on sat. I am definitely going to see if I can add this to the menu. All the vegetables and succulent flavor from the pork will be a great hit Im sure of it. This is a great alternative to super heavy foods. This meal looks like it can fill you and not have you feeling like a nap is needed immediately after eating. Great for a business lunch. Thanks for the idea and tip.

Once again Great post.

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 :).