Flat rice noodle salad with sticky Vietnamese grilled pork

  • serves 4
  • Easy

A inspiring dinner-party main or smart Asian-style noodle recipe for four. This pork dish is good served warm or cold. If have time, leave it to marinate overnight. Flat rice noodles are sold in most supermarkets, Blue Dragon brand is good. Serve topped with the peanut sauce and plenty of mint and coriander.



  • fish sauce 2 tbsp
  • turmeric ½ tsp
  • lemongrass 2 stalks, chopped
  • garlic 2 cloves, chopped
  • caster sugar 120g
  • sesame oil 1 tbsp, plus extra for drizzling
  • coriander a small bunch, plus a few leaves to decorate
  • pork tenderloin 500g, thinly sliced
  • rice wine vinegar 200ml
  • red chilli 2, seeded and chopped
  • roasted salted peanuts 3 tbsp, crushed
  • flat rice noodles 250g
  • mint leaves from a small bunch


  • Step 1

    Mix together the fish sauce, turmeric, lemongrass, garlic, 20g sugar, sesame oil and ½ the coriander. Mix the pork with the marinade and leave for 30 minutes or overnight.

  • Step 2

    Heat the vinegar and remaining sugar in a small saucepan. Boil until thickened for about 5-10 minutes, then cool. Add the chilli, peanuts and remaining coriander.

  • Step 3

    Pour boiling water over the noodles until al dente. Drain, rinse with cold water and drain again. Dry in a tea towel and drizzle with a little extra oil to keep from sticking.

  • Step 4

    Heat a frying pan until very hot. Fry the pork until browned and serve over the noodles with the sticky chilli and peanut sauce, a few coriander leaves and the mint.

Nutritional Information

  • Kcals 610
  • Carbs 85.2g
  • Protein 34.3g
  • Fat 17g
  • Salt 1.19g
  • Fibre 0.4g