Vietnamese Noodle Salad

Ingredients:

• 150g per person of beef, pork or chicken
• 1 teaspoon per person of:
• Lime rind
• Garlic
• Ginger
• Lime juice
• ½ tsp Sesame oil
• ½ tsp chilli flakes
• 1 cup Cucumber, julienne
• 1 cup Carrot, grated
• ½ cup fresh Mint
• ½ cup fresh Coriander
• 1 cup Bean sprouts
• ¼ cup unsalted, crushed peanuts
• Vermicelli noodles

Dressing

• ¼ cup fish sauce
• ¼ cup fresh lime juice
• 1tsp sugar
• 1 small red chilli, finely chopped

Method:

Cut meat into slices and cover with the lime rind, garlic, ginger lime juice sesame oil and chilli flakes. Prepare the cucumber, carrot, bean sprout, mint and coriander and place each in a separate bowl. Combine all the dressing ingredients and set aside in a bowl with a spoon to serve. Cook 1 packet of vermicelli noodles as per packet and keep warm. In a fry pan/wok cook meat with 1 tbsp of olive oil on high. If meat is sticking squeeze in fresh lime juice. Separate noodles in to bowls divide the meat evenly into bowls and top with your own salad and dressing. Mix well before eating and top with crushed peanuts and a wedge of lime.