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Rice noodle salad with pork skewers

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


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


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.



Recipe by Lisa Featherby and image by Eatable.

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