vietnamese pork noodle salad bowl.

Juicy roasted pork fillet over rice noodles with crunchy vegetables, fresh herbs, peanuts and a punchy Vietnamese-style dressing.

Dietary: Dairy Free, Gluten Free
Cooking Time: 15-20 minutes
Serves: 2

Ingredients:
300-500g pork fillet
Rice noodles of your choice
1 carrot, julienned or thinly sliced
4 small cucumbers, thinly sliced
1 red chilli, deseeded and thinly sliced
Handful of peanuts, crushed and whole
Fresh lime wedges
Fresh mint
Fresh coriander

Dressing:
2 cloves garlic, minced
2 tablespoons fish sauce
1 lime, juiced
1 tablespoon white sugar
2 tablespoons warm water

Method:
Preheat the oven to 200°C fan-forced.
Cut the pork in half so it fits in your frying pan. Sear over medium-high heat for 2-3 minutes each side until golden.
Transfer to a small baking tray and roast for 15-20 minutes, or until just cooked through (63-68°C internal).
Rest for 5-10 minutes, then slice.
Whisk the dressing ingredients together.
Cook the noodles as per the packet and build your bowls with the vegetables, herbs and peanuts.
Top with the sliced pork and drizzle generously with the dressing.