Alive and Cooking

Pork with Vermicelli Salad

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Vermicelli Salad
250g rice vermicelli
2 handfuls bean sprouts
1 Lebanese cucumber
1 handful perilla leaves
1 handful mint leaves
80g sliced iceberg lettuce
125ml dipping fish sauce
4 tbsps spring onion oil
4 tbsps fried red Asian shallots
4 tbsps chopped roasted peanuts

Chargrilled Pork
1kg pork neck
vermicelli salad to serve
3 spring onions
100ml fish sauce
2 tbsps sugar
115g honey
1 tsp cracked black pepper
4 tbsps vegetable oil
3 tbsps dipping fish sauce


Vermicelli Salad
Cook the vermicelli in a large saucepan of
boiling water for 5 minutes, or as per packet instructions.Turn off the heat and allow to stand in the water for another 5 minutes. Strain into a colander and rinse under cold water, then set aside to dry at room temperature, covered with a damp towel or plastic wrap.To assemble the salad, divide the bean sprouts evenly among 4 bowls, then top with the vermicelli. Finely slice the cucumber, then cut it into matchsticks. In a bowl gently mix the cucumber, perilla, mint and lettuce and place on top of the vermicelli. Dress with the dipping fish sauce and garnish with the spring onion oil, fried shallots and peanuts.

Chargrilled Pork
Finely slice the pork neck across the grain into 3 mm pieces. To make the marinade, bash the spring onions into a paste in a mortar. Combine the spring onion paste and remaining marinade ingredients, except the dipping fish sauce, in a bowl. Add the pork to the marinade and mix well. Marinate for at least 3 hours, or preferably overnight. To serve, chargrill the pork and serve on top of vermicelli salad and dress with the dipping fish sauce. Alternatively, wrap the pork and vermicelli in lettuce with fresh herbs, with dipping fish sauce on the side.

Pork with Vermicelli Salad