Grilled Pork and Noodle Salad
Serves 4
You will need:
4 tbsp fish sauce
1 tbsp soy sauce
3 tbsp sugar
2 tbsp oil
1 shallot, finely chopped
450g pork tenderloin, sliced
100g lettuce, washed and shredded
100g bean sprouts
cucumber, thinly sliced
50g mint leaves, chopped
50g coriander leaves, chopped
250g Vermicelli noodles, cooked, drained and cooled
2 tbsp roasted peanuts, chopped
100ml Nem Viet Vietnamese Dipping Sauce
  1. Mix together the fish sauce, soy sauce, sugar, oil and shallot until the sugar is completely dissolved. Add the pork and mix to coat the meat evenly. Allow to marinate at room temperature for 20 minutes.
  2. Grill the pork on a barbecue or cook in a heated and oiled frying pan over high heat until the edges crisp (about 1 minute per side).
  3. Divide the lettuce, bean sprouts, cucumber, mint and coriander between four bowls. Top each bowl with a portion of the noodles and place the grilled pork on top.
  4. Sprinkle each bowl with the peanuts and dress with Nem Viet Vietnamese Dipping Sauce.
Tip:For extra crunch and flavour, add grated carrot and basil leaves to the salad.
Substitute pork with sliced chicken, prawns or tofu.


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