Vietnamese Pork and Vermicelli Salad Bowls

Vietnamese Pork and Vermicelli Salad Bowls

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 22, 2017.
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Be sure to wipe the pan out and add extra oil between batches.

Ingredients

Vietnamese Pork

  • ½ red onion, finely diced
  • 600g pork mince
  • 3 tablespoons Vietnamese paste
  • 3 eggs
  • ½ cup panko breadcrumbs
  • 1 tablespoon fish sauce
  • ½ teaspoon salt

Dressing

  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons Vietnamese paste
  • 2 tablespoons olive oil
  • 1 tablespoon sweet chilli sauce

Vermicelli Noodles and Salad

  • 250g vermicelli noodles
  • 1 baby cos lettuce
  • 1 capsicum, core and seeds removed
  • 2 carrots
  • 1-2 teaspoons vinegar (e.g. white wine, red wine, rice wine)

Steps

  1. Bring a full kettle to the boil. In a large bowl, combine all Vietnamese pork ingredients and set aside.
  2. In a small bowl, mix together all dressing ingredients and set aside.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Spoon heaped tablespoons of Vietnamese pork mixture into the pan and press down lightly to form patties. Cook patties, in batches, for 1-2 minutes each side, until cooked through. While pork is cooking, prepare vermicelli noodles and salad.
  4. In a heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain well. Return to bowl and toss with dressing and season to taste with salt and pepper. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
  5. Finely shred lettuce; thinly slice capsicum; grate carrots. Toss all in a medium bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
  6. To serve, divide vermicelli noodles between bowls and top with salad and Vietnamese pork.

Nutritional Information

Energy 2493 kj
596 kcal
Protein 34.9g
Carbohydrate 58.9g
Fat 24.6g