Vietnamese style pork and vermicelli salad
Lemongrass pork over cool rice noodles, crunchy veg and plenty of fresh herbs with a lime dressing.
- Time30 min
- LevelEasy
- Costabout £1.68 a head
Ingredients
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Method
- 1
Mix the pork with the lemongrass, garlic and half the tamari. Leave for 10 minutes.
10 min - 2
Cover the noodles with boiling water for 4 minutes, drain and rinse under cold water.
4 min - 3
Whisk the lime juice, remaining tamari and chilli to make the dressing.
- 4
Spray a frying pan and heat until hot. Fry the pork for 5 minutes until browned and cooked through.
5 min - 5
Divide the noodles, cucumber, carrot and herbs between bowls, top with pork and spoon over the dressing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.