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Chilli pork and rice vermicelli salad
Chilli pork and rice vermicelli salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Elevate salad to a satisfying main course with hearty pork and noodles.
Ingredients:
  • 200g rice vermicelli noodles
  • 20.00 ml chillies, chopped
  • 42.00 gm lime juice
  • 500g lean pork loin steaks
  • olive oil cooking spray
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 250.00 ml beansprouts, trimmed
  • 5 green onions, trimmed, sliced diagonally
  • 40.00 ml rice vinegar
  • 24.40 gm fish sauce
  • 10.00 gm caster sugar
Instructions:
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes or until softened. Rinse the noodles under cold water, drain, and set aside.
  • Mix the chopped chilli mixture with 1 tablespoon of lime juice in a shallow ceramic dish. Add pork steaks and make sure they're well coated. Preheat a chargrill over medium-high heat, lightly spray with oil, then add the pork. Grill for 2 to 3 minutes per side until browned and cooked to your preference. Transfer to a plate and let it rest for 5 minutes before serving.
  • In a large mixing bowl, toss together noodles, fresh mint, coriander, beansprouts, and green onions. In a separate small bowl, mix the remaining lime juice, rice vinegar, fish sauce, and sugar until the sugar is dissolved.
  • Slice the pork thinly. Combine the sliced pork with the noodles and the vinegar mixture. Gently toss everything together. Divide the mixture between bowls and serve.

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