Serves: 4
Time: 30 minutes plus marinating time

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

 

Marinade:

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.