Vietnamese Pork Vermicelli Salad

  • Vietnamese Pork Vermicelli Salad
Ranked: 257th

Rated 4.56 out of 5 based on 8 votes


  • 500 g pork mince
  • 100 g vermicelli rice noodles
  • 1/2 x shredded iceberg lettuce
  • 100 g crushed unsalted peanuts
  • 1 x carrot, cut julien
  • 1 x red capsicum thinly sliced
  • 6 x bullet chili’s, roughly chopped –keep the seeds if you like it spicy
  • 1/2 x red onion, sliced
  • 3 x tablespoon ginger strips
  • 1 x lemongrass stalk, finely chopped
  • 1 x tablespoon soy sauce
  • 1/2 x bunch mint
  • 1/2 x bunch coriander
  • 2 x tablespoons coconut oil or vegetable/peanut oil
  • 1 x tablespoon fish sauce
  • 1/4 cup sweetchili sauce
  • 1/4 cup water


1) Heat oil in fry pan on low heat, slowly fry ginger, lemongrass, garlic, and half the chili for at least 10 minutes or until lemongrass is soft
2) Add in minced pork and cook all the way through on medium heat with the soy. Set aside
3) Cook the vermicelli as per instructions on packet, run under cool water to chill and drain well
4) In a large bowl mix together the vermicelli noodles, carrot, capsicum, cucumber and lettuce
5) Top with pork mixture, peanuts, red onion, remaining chili, mint & coriander leaves
6) Wisk together the juice of 2 limes, fish sauce, sweet chili sauce & water. Pour over the salad
Enjoy x

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  • love the fresh flavours and so easy to make- thanks for the tip!


    by Alex Mersier on 09/10/2012, 10:28
    Alex Mersier
  • I love the fresh flavours – such a delicious dish!


    by Millie Dravers on 10/10/2012, 11:29
    Millie Dravers
  • Excellent!!


    by Athena Kelcey on 29/10/2012, 10:45
    Athena Kelcey