Difficulty

easy

Serving

4

Time

350 mins

Ingredients:

• 200g grass noodles, cooked and cooled
• 1 cup bean sprouts
• 200g pork slices
• 1 red capsicum, thinly sliced
• White sesame seeds, for garnish
• Fresh mint leaves, for garnish
• Fresh shallots, chopped, for garnish

Dressing:

• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 red chili, finely chopped (optional)

Instructions:

1. Prepare the Dressing:

• In a small bowl, whisk together fish sauce, soy sauce, rice vinegar, sugar, minced garlic, and chopped red chili (if using). Set aside.

2. Assemble the Salad:

• In a large mixing bowl, combine cooked grass noodles, bean sprouts, pork slices, and sliced red capsicum.
• Pour the prepared dressing over the ingredients and toss well to ensure even coating.

3. Garnish and Serve:

• Garnish the salad with white sesame seeds, fresh mint leaves, and chopped shallots.
• Serve immediately and enjoy the refreshing flavours of this Vietnamese-inspired pork and noodle salad.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.