Asian Salad Recipes - Vietnamese Grilled Pork with Rice Noodle Salad (Bun Thit Nuong) Recipe

Ingredients

• 450g (1lb) pork loin, sliced across the grain into very thin strips

• 275g (10oz) (soaked weight) rice noodles

• 100g (4oz) bean sprouts

• 100g (4oz) carrots, chopped into fine matchsticks

• 100g (4oz) white radish (mooli), chopped into fine matchsticks

• 100g (4oz) cucumber, chopped into fine matchsticks

• 30 basil leaves

• 1 star fruit, thinly sliced across to make star-shaped leaves

For the marinade:

• 1 large garlic clove, finely chopped

• 1 young lemon grass stalk, finely chopped

• 1 teaspoon five-spice powder

• 2 tablespoons fish sauce

• 1 teaspoon sugar

• 1 teaspoon sesame oil

For the dressing:

• 1 teaspoon sugar

• 6 tablespoons hot water

• 2 tablespoons fermented anchovy sauce

• 2 tablespoons vinegar

• 1 garlic clove, finely chopped

• 2 small red chilies finally chopped

Serves 4

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Method

1. In a bowl, mix together the marinade ingredients, stirring well. Add the pork strips, toss to coat well and leave to marinate for 30 minutes.

2. Bring a large pan of water to the boil. Dip the rice noodles in it for 1 minute. Remove and hold under cold running water to stop the cooking process. Drain again and leave to cool.

3. Make the dressing: dissolve the sugar in the hot water, add all the other dressing ingredients, stir well and set aside.

4. Preheat a very hot barbecue, grill or griddle pan. Cook the pork slices for 3 seconds only on each side and place on a warmed serving dish.

5. At the same time, pour the dressing over the salad, toss well and serve along with the pork.