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Vietnamese Minced Pork Salad

500g Pork Mince (or Chicken Mince)
100g Vermicelli Rice Noodles
1/4 Iceberg Lettuce, shredded
100g Unsalted Peanuts, crushed (optional)
1 Carrot, julienne
1/2 Cucumber, halved lengthwise then thinly sliced
3 Birds Eye Chilli's, finely chopped (or to taste)
2 Spring Onions, finely sliced
1 inch Ginger, finely grated
2 Cloves Garlic, finely grated
1 Stalk Lemongrass, lighty bruised and finely chopped
1 tbsp Soy Sauce
4 tsp Fish Sauce
1 tbsp Brown Sugar
1 Lime, juiced
2 tsp Rice Wine Vinegar
1/4 cup Mint, roughly chopped
1/4 cup Coriander, roughly chopped
2 tbsp Sesame Oil

Step One - In a small bowl whisk together the lime juice, fish sauce, brown sugar, rice wine vinegar and a tablespoon of sesame oil.
Step Two - Prepare the vermicelli rice noodles as per the instructions on the packet. Once cooked drain and allow to cool before, adding to a large bowl along with the carrot, spring onions, lettuce, cucumber and herbs.
Step Three - In a large frypan, slowly heat the sesame oil, garlic, ginger, lemongrass and chilli until the lemongrass is soft. Add the pork mince to the pan and cook over a medium heat, when just cooked add the soy sauce. Allow to cook through.
Step Four - To plate, place a layer of the rice noodle salad mixture and top with a generous serve of the pork mince. Pour over the pre-made salad dressing and dress with the optional peanuts. Enjoy!

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