Flat rice noodle salad with sticky Vietnamese grilled pork
serves 4
Easy
Total time:
+ marinating
A inspiring dinner-party main or smart Asian-style noodle recipe for four. This pork dish is good served warm or cold. If have time, leave it to marinate overnight. Flat rice noodles are sold in most supermarkets, Blue Dragon brand is good. Serve topped with the peanut sauce and plenty of mint and coriander.
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- 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.
