Thai Noodle Salad with Ground Pork for the Lunch Box

A refreshing Asian lunch! Light rice noodles topped with flavourful ground pork, crunchy cucumber and fresh herbs, all brightened with a Thai dressing.

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20 min
4
15 min

  • Ingredients

    • 250 g rice vermicelli
    • 500 g ground pork
    • 2 cucumbers, cut into half-moons
    • 4 green onions, thinly sliced
    • ½ cup fresh cilantro
    • ¼ cup fresh mint (optional)
    • ¼ cup chopped peanuts (optional)
    • 3 tbsp fish sauce
    • 3 tbsp soy sauce
    • 3 tbsp lime juice
    • 2 tbsp brown sugar
    • 1 tbsp sesame oil
    • 1 garlic clove, finely chopped
    • 1 tsp minced red chili pepper (adjust to taste)

  • Preparation

    1. Soak the rice vermicelli in hot water according to the package directions.
    2. Cook the ground pork in a skillet until well browned.
    3. In a small bowl, make the sauce by mixing the fish sauce, soy sauce, lime juice, brown sugar, sesame oil and garlic.
    4. Add the sauce to the pork and cook for 2 more minutes.
    5. Drain the noodles and rinse them in cold water.
    6. Toss the noodles with half of the dressing.
    7. Divide the noodles among the containers.
    8. Add the ground pork on top.
    9. Arrange the cucumbers around the pork.
    10. Garnish with green onions, cilantro and mint.

For the adventurers

Notes and tips

This salad is good cold or at room temperature.
For more crunch, add peanuts just before serving.
The noodles keep for 2 days in the refrigerator.
For a spicier version, add sriracha chili paste.