VIETNAMESE STYLE PORK SKEWERS WITH VERMICELLI NOODLE SALAD

VIETNAMESE STYLE PORK SKEWERS WITH VERMICELLI NOODLE SALAD

4
Serves

Method

Toss pork in the combined oil, fish sauce, lime juice and sugar. Set aside refrigerated for minimum of 20 minutes. Thread onto 12 soaked wooden skewers, cover and refrigerate until required.
Place sugar in a jug and pour over boiling water until dissolved.
Add remaining ingredients and mix well. Set aside.
Place noodles in a large bowl and pour boiling water over them Allow to sit for 5 minutes, then drain and rinse well. Pour half the sauce over noodles, reserving the remainder to serve with the skewers. Add remaining salad
ingredients to noodles and toss well.
Pre-heat a barbecue grill plate and cook pork skewers for 2-3 minutes each side until just cooked.
Serve skewers with noodle salad, shredded carrot, remaining sauce, additional herbs, lettuce, lime wedges and peanuts.

Ingredients

SERVES 4 – MAKES 12 SKEWERS

 

600G PORK TENDERLOIN, THINLY SLICED

  • 1 TBSP PEANUT OIL
  • 1 TBSP FISH SAUCE
  • 1 TBSP LIME JUICE
  • 2 TSP BROWN SUGAR

SALAD:

  • 200G RICE VERMICELLI NOODLES
  • 2 LEBANESE CUCUMBERS,
  • THINLY SLICED
  • ½ CUP MINT LEAVES
  • ½ CUP CORIANDER LEAVES

SAUCE:

  • 1 TBSP CASTER SUGAR
  • 2 TBSP WARM WATER
  • 2 TBSP FISH SAUCE
  • 2 TBSP RICE VINEGAR
  • 2 SMALL CLOVE GARLIC,
  • FINELY CHOPPED
  • 1 BIRDSEYE CHILLI, SEEDS
  • REMOVED AND FINELY CHOPPED
  • 2 TBSP LIME JUICE
  • SHREDDED CARROT, ADDITIONAL MINT, LETTUCE LEAVES, CORIANDER, LIME WEDGES AND TOASTED
  • PEANUTS, FOR SERVING

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