Sunday, 18 January 2015

Hungry Planet Lemongrass Pork Noodle Salad

Wow I have managed to resurface from the depths of summer holidays. We rocked the South Coast of New South Wales (along with 90% of the state) for Christmas. We completely blobbed out on the beach Christmas morning and cooked some delicious Chrissy meals, seafood of course.

My triumph of the season was the moist and tender huge fillet of salmon I cooked up whole with a divine marinade of lemon, dill, garlic & mustard.

So I thought I would stick with the summer theme with today's recipe (just to really rub salt in the wounds for all you Northern Hemisphereians, yes just made that word up)

Nothing goes down better after a hot day than a Vietnamese inspired noodle salad. It's fresh herbs and tangy dressing will have you longing for a trip to Vietnam where the food is only out shone by the wonderful smiles of the locals cooking it. I whipped this one up one evening and enjoyed it so much I thought I better share it with you.


1 bunch of mint chopped
1 bunch of coriander chopped
1 punnet of cherry tomatoes, halved
1 Lebanese cucumber cut in half, de-seeded and sliced
3 green shallots sliced on the diagonal
200g rice stick noodles cooked as per instructions on the packet, drained & cooled under running water
3 tbs crushed toasted unsalted peanuts
handful of fresh bean sprouts

Pork Paste:
2 sticks of lemongrass finely chopped (white part only)
3 cloves of garlic chopped
2 green chilli's sliced
8 cm piece of fresh ginger sliced
2 tbs palm sugar

500g of pork mince
2/3 cup of chicken stock
2 tbs fish sauce
1 tsp sesame oil
2 finely sliced kaffir lime leaves

1 tbs soy sauce
1 tsp fish sauce
juice of 1/2 a lime
1 tbs tomato sauce
1 tbs sweet chilli sauce
1 tsp brown sugar

  • Add 2 tbs of oil to a pan and on a medium heat brown the pork mince. Whilst this is browning add the ingredients listed under "pork paste" above to a mortar one by one in order of how they appear and pound each till you form a paste.
  • Add paste to the pan with the browned pork. Fry for 5 minutes stirring paste through mince well.
  • Add to the pan the ingredients listed under the "pork" heading above.
  • Simmer on a medium heat till all liquid evaporates. Approx 15 minutes.
  • Whilst the mince cooks assemble all of the ingredients listed under "salad" in a salad bowl. Reserve the bean sprouts and peanuts as these will be added last.
  • Combine all dressing ingredients, mix well and set aside.
  • Once pork is ready, serve your salad onto your serving plates. Top with a helping of the pork, pour over your dressing to taste and garnish with bean sprouts and peanuts that you reserved from the salad ingredients.
Originally posted on Sunday, 18 January 2015 by


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