Vietnamese Pork Salad with Rice Noodles
Make on Fresco
This very fragrant salad is delicious and the perfect summer meal. You can use the BBQ for the pork if you wish. And those herbs! So good.
Having just been to Vietnam and as we are taking a foodie group there in 2020, I planted some Vietnamese herbs when I got home. And I am so glad I did. They are plentifully available in Asian grocers, but to whip outside and pick them is pretty fun. I am in LOVE with Vietnamese mint. It is so different, not at all minty to be honest and it imparts a flavour unique to Vietnamese cuisine. So plant it or buy it, but don't do this recipe without it! I am finding that I love it in all salads...so watch out...you're going to see it on here again! (And possibly again!)
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Need
-
The Salad
- 500 Grams Pork steaks, cut into thin strips
- 40 Grams soy sauce
- 200 Grams Fresh Rice Noodles or packaged noodles, cooked as per packet instructions. Recipe
- 100 Grams peanuts roasted and salted
- 1/2 Wombok/Napa cabbage
- 4 Spring onions, sliced on the angle
- 1 small Cucumber, sliced
- 1 Handful Vietnamese mint leaves
- 1 Handful Vietnamese basil leaves
-
The Dressing
- 3 cloves garlic
- 15 Grams fresh ginger
- 2 red chilli
- 50 Grams coconut sugar
- 40 Grams limes juice only
- 50 Grams fish sauce
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful Vietnamese mint leaves
- 1 Handful Vietnamese basil leaves
Do
- 1
Cut the pork steaks into thin strips, and marinate in the soy sauce for 1 hour.
- 2
Fry pork over a high heat until browned and cooked. Set aside.
- 3
Cook rice noodles as per instructions. Drain and cool. Add to the cooked pork.
- 4
Roast peanuts in a 200°C oven for exactly 10 minutes. Cool and roughly chop.
- 5
Place all salad ingredients into a large bowl.
- 6
Place all dressing ingredients into the Thermomix bowl and blend 10 sec/speed 8.
- 7
Add some of the dressing to the pork and noodles and stir to combine. Add the pork, noodle mix to the salad on demand (to keep the salad crunchy it is best not to add all of the dressing at once.)
- 8
Serve with the salad and sprinkle with peanuts.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
