Thai pork vermicelli salad
Ingredients • 500g pork tenderloin, very thinly sliced • 100g vermicelli noodles • 2 bunches brocc…
Ingredients
• 500g pork tenderloin, very thinly sliced
• 100g vermicelli noodles
• 2 bunches broccolini, trimmed, cut into 4cm lengths, blanched, refreshed
• 1 carrot, cut into thin matchsticks
• 1/2 cup coriander leaves,
• 1/2 cup mint leaves
• 1/2 cup Thai basil leaves (see note)
• 2 tbs roasted peanuts, chopped
• 2 tsp sunflower oil
Marinade
• 1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve
• 2 tbs lime juice
• 2 tbs fish sauce
• 1 garlic clove, crushed
• 1 tsp finely grated ginger
• 2 tbs brown sugar
• 1 kaffir lime leaf, very thinly sliced (see note)
• 1 tsp sesame oil
Method
1. For the marinade, combine all ingredients in a bowl and season. Toss pork with 2 tbs marinade, cover and stand for 10 minutes.
2. Meanwhile, soak noodles in a bowl of warm water for 10 minutes. Drain, refresh, then toss with remaining marinade. Toss vegetables, herbs and peanuts with the noodles. Set aside.
3. Heat oil in a large frypan over high heat. In batches, cook pork, turning, for 2-3 minutes until cooked through.
4. Divide noodles among bowls, top with pork and extra sliced chilli, then serve.
