Vietnamese Pork Noodle Salad

Ingredients:

• 1 Pasture Fed Pork Fillet, thickly sliced at about half a centimeter

Marinade:

• 1 garlic clove, crushed
• 2cm knob of ginger, grated
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 2 tsp Tamari or soy sauce
• 1 tbsp maple syrup
• 2 tsp sesame oil

Nuoc Cham Sauce:

• 1 lime, juiced
• 2 tsp fish sauce
• 1 garlic clove, crushed
• 1/2 red chilli, thinly sliced
• 2 tsp rice wine vinegar
• 1 tbsp warm water
• 2 tsp honey

Noodle Salad:

• 50g vermicelli noodles
• 1 medium carrot, cut into matchsticks
• 1 medium cucumber, cut into matchsticks
• 1/2 red onion, finely sliced
• 1 large handfuls of spinach leaves
• 1 large handful of beans sprouts
• 1/2 bunch mint leaves, chopped
• 1/2 bunch coriander leaves & stems, chopped

Method:

• Mix the marinade ingredients together in a small bowl or jug and add the sliced pork and mix well.  Cover and refrigerate for at least an hour.
• Place noodles in a heatproof bowl and pour over boiling water.  Allow to stand for approximately 10 minutes.  Loosen with a fork and then rinse in fresh water and drain well.  Set aside.
• Make the Nuoc Cham dressing by whisking all ingredients together in a small bowl.
• Heat a fry over medium heat and cook the pork for approximately 2-3 minutes on each side until browned and cooked through.  Set aside to rest for 5 minutes.
• Prepare the ingredients for the noodle salad and add to a large bowl with the noodles.  Add 2 tbsp of the Nuoc Cham dressing and toss gently to combine.
• Divide the salad between two bowls, topped with pork, sliced chilli, Nuoc Cham dressing and lime wedges.