Flat rice noodle salad with sticky Vietnamese grilled pork
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 4
Skip to ingredients
- 2 tbsp fish sauce
- ½ tsp turmeric
- 2 stalks lemongrasschopped
- 2 cloves garlicchopped
- 120g caster sugar
- 1 tbsp sesame oilplus extra for drizzling
- a small bunch corianderplus a few leaves to decorate
- 500g pork tenderlointhinly sliced
- 200ml rice wine vinegar
- 2 red chilliseeded and chopped
- 3 tbsp roasted salted peanutscrushed
- 250g flat rice noodles
- from a small bunch mint leaves
Nutrition: per serving
- kcal610
- fat17g
- saturates0g
- carbs85.2g
- sugars0g
- fibre0.4g
- protein34.3g
- salt1.19g
Method
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.
