Vietnamese pork noodle salad recipe
This Vietnamese caramel pork noodle salad recipe is full of flavour and has enough packed in it to enjoy as a main course.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Tongs
- Grater
- Peeler
- Serving bowl
- Mortar and pestle
- Spoon
- Fork
- Kitchen towel
- Stove
- Mason jar
Ingredients
- 1 large carrot, peeled
- 3 spring onions
- 1 head Chinese leaf
- 4 nests of flat rice noodles (we used Mama instant rice noodles)
- ½ x 31g pack coriander, leaves only
- 50g peanuts, chopped
- 2 tbsp light soy sauce
- ½ tsp sesame oil
- 1 tbsp groundnut oil
- 1 tsp runny honey
- 1 tbsp rice vinegar
- 100g caster sugar
- about 400g pork tenderloin, trimmed and cut into bite-size pieces
- 1 tbsp fish sauce
- 1-2 bird eye chillies, deseeded if you like, finely chopped
- 2 garlic cloves, crushed
- juice of ½ lime, plus lime wedges to serve
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