Vietnamese pork noodle salad
SERVES 4 PREP AND COOK TIME 45 MINUTES (+ MARINATING TIME) 1 tablespoon peanut oil 3 cloves garlic, chopped finely 450g pork fillet ⅓ cup (75g) white sugar ½ cup (125ml) white vinegar 2 small fresh red chillies, sliced thinly 1 tablespoon fish sauce 100g vermicelli noodles 1 (130g) Lebanese cucumber, spiralised or julienned very finely 1 medium (120g) carrot, spiralised or julienned very finely ½ medium (100g) red capsicum, julienned very finely 1 small (100g) red onion, sliced very finely 1 cup (80g) bean sprouts 1 bunch (100g) coriander, leaves picked 1 bunch (100g) mint, leaves picked, torn if large ¼ cup (35g) salted roasted peanuts, chopped lime wedges, to serve 1 Combine the oil, garlic and pork in a resealable bag; ensure the pork is coated with the oil. Marinate for at least 30 minutes. 2 Meanwhile, to make the dressing, stir the sugar and vinegar in a small saucepan over high heat until the sugar is dissolved; bring to the boil. Simmer for 2-3 minutes or until slightly reduced. Cool to lukewarm; stir in the chillies and sauce. Transfer mixture to a bowl; cool. 3 Prepare the noodles following packet directions; drain. Cool. 4 Preheat a barbecue on high. Cook the pork for about 3 minutes on each side. Cooking time will vary depending on how thick the fillet is. Transfer to a plate; cover. Rest pork for 5-10 minutes, then slice thinly across the grain. 5 Toss the cucumber, carrot, capsicum, onion, sprouts, noodles and half the dressing together in a large bowl. 6 Arrange the salad and the pork in a serving bowl. Scatter with the herbs and peanuts, then drizzle with the remaining dressing. Serve the salad with the lime wedges. Not suitable to freeze or microwave.