Kim and Suong's Pork Noodle Salad

Prep time: 40 mins (+marinating)
Cook time: 10 mins
Serves: 4


600g pork fillet, thinly sliced

100g vermicelli noodles

1 large carrot, shredded (with an Asian peeler)

1 Lebanese cucumber, seeded, cut into julienne

Fried shallots and roasted peanuts, to garnish


1 small brown onion, chopped 

1 clove garlic, crushed

1 stick lemongrass (white part only), chopped

5 kaffir lime leaves, chopped

1 bunch coriander stalks, chopped

1 tbs oyster sauce

1 tbs sriracha hot chili sauce

2 tsp sesame oil

1 tsp fish sauce

¼ tsp ground white pepper


1 tbs caster sugar

1 clove garlic, crushed

1 red birds eye chili, finely chopped

2 tbs hot water

80ml lime juice

60ml fish sauce

2 tbs orange juice

Onion Oil

60ml vegetable oil

2 cloves garlic, finely chopped

2 green spring onions, thinly sliced


1. To make marinade, process onion, garlic, lemongrass, lime leaves and coriander until finely chopped. Add remaining ingredients and process to combine. Add pork and toss to coat. Refrigerate, covered, for several hours or overnight. 

2. To make sauce, pound sugar and garlic in a pestle and mortar to form a purée. Add chilli and pound to combine. Stir in hot water. Stir in remaining ingredients. 

3. To make onion oil, place oil and garlic in a small saucepan over low heat to infuse.  When garlic is golden brown, stir in onions. Cook for about a further 5 minutes or until onions are soft but not coloured.  Season with salt. 

4. Cook rice noodles according to packet instructions. 

5. Remove pork from marinade. 

6. Heat a lightly oiled barbecue grill plate on high heat. 

7. Cook pork, in small batches, for 1-2 minutes on each side or until almost cooked through, basting with a little of the onion oil.

8. Serve noodles topped with pork, carrot, cucumber and sauce for pouring over. Garnish with onion oil mixture, fried shallots and peanuts. 


Marinating the meat overnight will give it great depth of flavour.

Try cooking on a charcoal barbecue for authentic flavour.