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Vietnamese pork and pineapple noodles
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transform leftover roast pork into a zesty Vietnamese noodle masterpiece.
Ingredients:
  • 300g leftover roast pork (with crackling) (see related recipe)
  • 200g dried vermicelli noodles
  • 500g pineapple, peeled, cored, cut into batons
  • 1 medium Lebanese cucumber, cut into batons
  • 250.00 ml fresh coriander leaves
  • 250.00 ml fresh mint leaves
  • 4 green onions, thinly sliced diagonally
  • 1 small red onion, thinly sliced
  • 52.50 gm lemon juice
  • 48.80 gm fish sauce
  • 16.00 gm brown sugar
Instructions:
  • Separate crackling from pork and slice meat into batons. Preheat oven to 250C/230C fan-forced and line a baking tray with foil. Arrange crackling on the tray and roast for 10 minutes until hot and crispy. Transfer to a paper towel-lined plate and roughly chop with kitchen scissors.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to stand for 5 minutes or until tender. Drain, rinse, and transfer to a large bowl.
  • Combine pork, pineapple, cucumber, coriander, mint, green onion, and red onion with noodles. In a small bowl, mix lemon juice, fish sauce, and sugar until sugar dissolves. Pour lemon juice mixture over noodles and toss to coat. Top with crackling and serve.

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