Vietnamese-Style Pork Chops with Noodle Salad
Enjoy these Vietnamese-Style Pork Chops with a colourful noodle salad.
Ingredients
- 125g dried rice vermicelli noodles
- 2 tbs fish sauce
- 150g green beans, halved lengthways
- 1 carrot, peeled into ribbons
- 2/3 cup fresh coriander leaves
- 1 Lebanese cucumber, thinly sliced
- 2/3 cup fresh mint leaves
- 1 tbs lime juice (plus 2 wedges to serve)
- 1/3 cup peanuts, toasted, coarsely chopped
- 1 tbs olive oil
- 2 tbs brown sugar
- 1/2 cup Vietnamese salad dressing
- 4 pork cutlets
- 1 tbs lemongrass paste
Method
- Combine lemongrass paste, sugar, fish sauce and lime juice in a bowl. Add pork and turn to coat.
- Meanwhile, cook noodles in boiling water according to packet instructions, adding beans for the last minute of cooking time. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
- Heat oil in a large frying pan over medium-high heat. Cook pork, basting with any leftover marinade, for 4 minutes on each side or until cooked through and caramelised.
- Meanwhile, add carrot, cucumber, mint, coriander and dressing to noodle mixture. Toss to coat. Serve pork with noodle salad and scattered with peanuts.
