Vietnamese Pork Salad
Perhaps you’ve felt it in the air– the chill is gone, the sun is shining, and all this can only mean one thing; Spring is around the corner! To celebrate, tuck into to this sticky, moreish Vietnamese pork loin, with fresh, crunchy veggies and aromatic herbs. Welcome back, Mr. Sun!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bunch
spring onions
2 steak
pork loin
1
lemon
⅓ packet
vermicelli noodles
1
carrot
Lebanese Cucumber
½ bunch
mint
1 bunch
coriander
1
long red chilli
Not included in your delivery
1 tbs
olive oil
1 tbs
brown sugar
1 tbs
fish sauce
(Contains Fish;)
1 tbs
water
Nutritional Values
Utensils
Instructions
Finely chop the white part of the spring onion, reserving the green part. Place the chopped spring onion, half the olive oil, brown sugar, fish sauce, lemon juice and a generous grind of black pepper in a medium bowl and stir until sugar dissolves. Set aside half of the marinade and add the water (this will become the salad dressing). Add the pork steaks to the remaining marinade and rub to coat well. Cover with cling wrap and set aside to marinate for at least 20 minutes. Now would be a good time to prep the carrot, cucumber, mint, coriander and chilli.
To prepare the ingredients, peel the carrot and cut it into matchsticks, and cut the cucumber into half moons. Pick the mint and coriander leaves. Lastly, finely slice the red chilli.
Meanwhile, place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain. Using scissors cut noodles into shorter lengths over the same bowl. Add the carrot, cucumber, mint, coriander and chilli. Slice the green part of the reserved spring onion and add to the bowl. Drizzle over the salad dressing and toss to coat well.
Heat the remaining olive oil in a medium frying pan over a medium-low heat. Add the marinated pork and cook for 3 minutes on each side, or until cooked to your liking (pork can be served a little on the pink side). Transfer to a plate and cover with foil. Rest for 5 minutes. Cut into 1 cm thick slices. Tip: The marinade will cause the pork to a burn a little because of the brown sugar. It adds to the flavour, but keep an eye on it so that it doesn’t burn too much.
To serve, divide the noodle salad between bowls and top with the sliced pork, spooning over any resting juices.