Rice noodle salad with pork skewers
Prep 25 mins
Cook 15 mins
Serves 4
Difficulty 2
This rice noodle salad is similar to a Vietnamese noodle salad. It would be delicious with pork meatballs, in the style of bun cha. Here we’ve marinated and grilled some pork. For best results, cook over a charcoal barbecue.
200g rice noodles, soaked in boiling water for 5 minutes or until soft
1 bunch each of Vietnamese mint and coriander, leaves picked
½ telegraph cucumber, peeled and diced
1 cup diced pineapple
Fried shallot, to serve
PORK SKEWERS
500g pork scotch steaks, diced into 2cm cube
1 garlic clove, crushed
1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp caster sugar
VIETNAMESE DRESSING
60ml (¼ cup) white vinegar
55g (¼ cup) caster sugar
2 tbsp fish sauce, or to taste
1 garlic clove, crushed
1-2 birds eye chilli, seeds removed and finely chopped
Juice of 1 lime, or to taste
1. For dressing, combine vinegar, sugar and 2 tbsp water in a saucepan over medium heat, stirring until dissolved. Remove from heat, cool briefly, then stir through remaining ingredients.
2. For pork skewers, combine ingredients in a bowl to marinate, then thread onto skewers.
3. Preheat a barbecue over high heat or until hot embers form. Grill pork skewers, turning occasionally until cooked through (10-15 minutes).
4. Combine remaining ingredients in a bowl, add dressing and toss to combine. Serve salad with meatballs.
INGREDIENTS
METHOD
Recipe by Lisa Featherby and image by Eatable.
