400 g pork loin fillet, thinly sliced
80 g rice vermicelli
1 carrot, julienned
1 Lebanese cucumber, halved, de-seeded, sliced
½ cup coriander
½ cup fresh Vietnamese mint leaves
1 small red onion, thinly sliced
200 g cherry tomatoes, halved
2 tbsp lime juice
2 tbsp sweet chilli sauce
2 tsp fish sauce
2 tsp brown sugar
2 tsp sesame oil
- Place the pork into a bowl with 1 tablespoon of the Thai dressing (see below) and toss to coat. Let stand for 5 min to marinate.
- Soak vermicelli in a bowl of warm water for 10 min. Drain, refresh under cold water and drain again. Place into a bowl with the remaining Thai dressing. Add the carrot, cucumber, herbs, onion and tomatoes. Toss to combine.
- Heat 2 teaspoons vegetable oil in a large non-stick frying pan over high heat. Cook pork in batches for 1-2 min on each side until cooked through. Place pork on noodles and serve. Garnish with lime wedges and fresh herbs if desired.