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Vietnamese noodle salad

  • 4
  • Easy
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Recipe Ingredients

  • 230g thin rice noodles
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  • 1 tbsp vegetable oil
  • 500g pork mince
  • 3 cloves garlic,
  • 1 jalapeño chilli
  • 2 tbsp fish-sauce dressing
  • 1 cos-lettuce heart
  • 1⁄4 cup chopped peanuts
  • fresh herbs (such as mint, coriander and basil)

Recipe Directions

  1. Prepare 230g thin rice noodles as label instructs. In a cup, whisk 3 tbsp fish sauce and 2 tbsp each sugar and white vinegar. In a 30cm frying pan, heat 1 tbsp vegetable oil on medium-high.
  2. Add 500g pork mince; 3 cloves garlic, crushed; 1 jalapeño chilli, finely chopped; and 2 tbsp fish-sauce dressing. Cook for 5 minutes or until pork is cooked through, crumbling with the back of a wooden spoon. Cut cooked noodles with kitchen shears.
  3. Add to a large bowl with pork; 1 cos-lettuce heart, sliced; and remaining dressing. Toss. Garnish with 1⁄4 cup chopped peanuts and fresh herbs (such as mint, coriander and basil).
EACH SERVING About 1 950kJ, 28g protein, 60g carbohydrate, 13g fat (2g saturated), 2g fibre.

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