Vietnamese Pork Salad with Rice Noodles
Serves
6
Total Time
1hrs 40mins
Calories
404
This very fragrant salad is delicious and the perfect summer meal. You can use the BBQ for the pork if you wish. And those herbs! So good.
- Pork loin steak500 gfinely sliced
- Green onion4sliced on the angle
- Cucumber1sliced
- Soy sauce40 g
- Rice noodles200 g
- Wateras needed
- Peanuts100 g
- Napa cabbage½
- Mint leaves2 handfuls
- Thai basil2 handfuls
- Garlic clove3
- Ginger15 g
- Fresh chili2
- Coconut sugar50 g
- Lime juice40 g
- Fish sauce50 g
- Extra virgin olive oil50 g
Ingredients
- 1. Add pork loin steak to a clean medium bowl with the soy sauce
- 2. Marinate in fridge - 1 hr
- 3. Pre-heat oven - 200°C
- 4. Transfer meat to frying pan
- 5. Fry in frying pan until browned - high heat
- 6. Set aside
- 7. Add rice noodles and water to a clean saucepan
- 8. Cook rice noodles as per instructions
- 9. Drain and let cool
- 10. Transfer noodles to meat
- 11. Add peanuts to a clean baking sheet
- 12. Roast - 10 min, 200°C
- 13. Cool and roughly chop
- 14. Add napa cabbage, green onion, cucumber, mint leaves and Thai basil to a clean large serving bowl
- 15. Add garlic clove, ginger, fresh chili, coconut sugar, lime juice, fish sauce, extra virgin olive oil, mint leaves and basil to the TM5 bowl
- 16. Blend with MC on - 10 sec, speed 8
- 17. Add some of the dressing to the pork and noodles and stir to combine
- 18. Add the pork, noodle mix to the salad on demand
- 19. Serve with the salad and sprinkle with peanuts
Method
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