Justine Schofield’s Otway Pork – Vietnamese pork cutlet salad



noun_fork and knife_2152429

Serves: 4


Prep: 30 mins + marinating


Cooking: 30 mins


  • 1 tbs. peanut oil
  • 100g dried glass noodles, rehydrated
  • 1 handful each of Thai basil, mint and coriander
  • 1/2 carrot julienned
  • 1/2 red onion, finely sliced
  • 1 handful of bean sprouts
  • 4 Otway pork cutlets


  • 1 piece of lemongrass, finely minced
  • 1 clove garlic, minced
  • 1 x 2cm piece of ginger
  • 1 tbs. kecup manis

Nuoc mam:

  • 2 tbs. fish sauce
  • Juice of 1 lime
  • 2 tbs. caster sugar
  • 1 small red chilli, finely chopped


Step 1
Prepare rice noodles as per packet instructions, then drain.

Step 2
Prepare the marinade and massage into pork cutlets. Marinade for 30 minutes.

Step 3
For the nuoc mam dressing combine all ingredients and put to the side.

Step 4
Heat oil in a pan and cook pork cutlets for 3-4 minutes on each side or until cooked through.

Step 5
To assemble, portion drained noodles between bowls and top with sliced pork cutlet, carrots, herbs and sliced onion, bean sprouts and then the nuoc mam.

Let's keep in touch

Sign up to the Otway Pork Newsletter to stay up to date with new product releases, latest news and great recipes.