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Thai Pork Noodle Salad
Preparation – 15 minutes
Cooking Time – 15 minutes
Serves – 2 People
Thai Pork Noodle Salad allows you to experiment with the type and texture of the pork. In some areas of Thailand people prefer to use sliced Vietnamese pork sausage whereas others like the texture of pork mince with the salad. We use both as it makes the dish more interesting. This Thai Food Recipe is Easier if Cooked in a Medium Sized Pot
Recipe
| Imperial | Ingredients | Metric | | 3.5oz | Vermicelli bean noodles (see picture below) | 100g | | 6 | 6 Medium to thick angled slices of Vietnamese pork sausage | 6 | | 7oz | Minced pork | 200g | | 1 | Onions (cut into half and sliced) | 1 | | 2 | Chopped garlic cloves | 2 | | 1 | Sliced tomato (cut into half first) | 1 | | 1-5 | Crushed red fresh chillies (1 if you are not used to chilli, 5 if you love the kick) | 1-5 | | 2 | Chinese celery sticks (cut one inch lengths) | 2 | | 1 tbsn | Fish sauce | 15ml | | 1 lime | Lime juice | 1 lime | | 1 tbsn | Granulated sugar | 15ml | | 1 tbsn | Crushed roasted peanuts | 15ml |
Cooking Instructions - Soak the vermicelli bean noodles in cold water for ten minutes then drain. When drained, dip them in boiling water for 2 minutes then rinse in cold water and drain again.
- Boil the pork mince and Vietnamese pork sausage for 3-4 minutes until well cooked and drain (You might want to keep some of the juice for adding to the mix later).
- Mix the crushed red fresh chillies, chopped garlic cloves, sugar, fish sauce and lime juice then mix them well and taste the sauce. You can experiment by adding add some more ingredients until you like the taste.
- Add sauce onto the noodles, Vietnamese pork sausage and pork mince then lightly mix.
- Add the Chinese celery, onions, tomatoes then mix it well.
- Finally… sprinkle some crushed roasted peanuts over the top to decorate and enhance the taste.
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