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serves
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Ingredients
- 400 grams Rice Vermicelli Noodles
- 800 grams Pork Fillet diagonally sliced into thin strips
- ½ Iceberg Lettuce finely shredded
- 4 Spring Onions finely sliced diagonally
- ½ bunch Vietnamese Mint Leaves picked
- ½ bunch Thai Basil Leaves picked
- 80 grams Salted Peanuts roughly chopped
Marinade
- 2 cloves Garlic Cloves chopped
- 1 teaspoon Sea Salt Flakes
- 2 stalks Lemongrass white part only, finely sliced
- 4 tablespoons Coriander Seeds
- 2 tablespoons Tom Yum Paste
- 80 ml Vegetable Oil
Dressing
- 1 clove Garlic Cloves
- 3 Red Chilli finely sliced
- 3 teaspoons Sugar
- Pinch Sea Salt Flakes
- 3 Lime juiced
- 3 tablespoons Fish Sauce
Ingredients
Marinade
Dressing
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Instructions
- Lightly oil a large oven tray. Cook noodles, following pack instructions, then drain well and spread on prepared tray. Put a sheet of baking paper over noodles, top with a second tray and weigh down to flatten noodles. Refrigerate or set aside at room temperature.
- To make marinade, use a mortar and pestle to crush garlic, salt, lemongrass and coriander. Add tom yum paste and mix to combine, then stir through vegetable oil.
- Put marinade in a large bowl. Add pork strips and set aside to marinate.
- To make dressing, use clean mortar and pestle to grind garlic, chilli, sugar and salt into a paste. Stir through lime juice and fish sauce and set aside.
- Thread pork onto pre-soaked bamboo skewers. Preheat a barbecue hotplate or large frying pan over a high heat. Add skewers and cook for 3-4 minutes on each side, basting with marinade. Transfer to a serving plate.
- Cut noodle mat into 8 even pieces. Put 2 pieces on each of 4 serving plates. Arrange remaining ingredients on a large platter. To serve, top noodle mats with a little of the lettuce, onion, mint, basil and peanut. Top each plate with a pork skewer and spoon over dressing.
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