Vietnamese pork steaks with noodle salad

Tangy and fragrant Vietnamese pork steaks with noodle salad from Australian Women's Weekly.

  • 40 mins cooking
  • Serves 4
  • Print


Vietnamese pork steaks with noodle salad
  • 4 x 155g pork butterfly steaks
  • 1 tablespoon peanut oil
  • 10 centimetre stick fresh lemon grass (20g), chopped finely
  • 2 clove garlic, crushed
  • 125 gram rice vermicelli noodles
  • 1 lebanese cucumber (130g), seeded, sliced thinly
  • 1 carrot (120g), grated coarsely
  • 4 red radishes (140g), grated coarsely
  • 1 cup finely shredded iceberg lettuce
  • 2 tablespoon finely shredded fresh mint
  • 1/2 cup (125ml) water
  • 1/3 cup (75g) caster (superfine) sugar
  • 2 tablespoon lemon juice
  • 1 tablespoon fish sauce
  • 2 centimetre piece fresh ginger (10g), grated
  • 1 fresh long red chilli, chopped finely


Vietnamese pork steaks with noodle salad
  • 1
    Make sweet chilli dressing. Stir the water, sugar and juice in small saucepan over heat until sugar dissolves. Bring to the boil; boil, uncovered, about 10 minutes or until mixture is thickened slightly. Remove from heat; stir in remaining ingredients.
  • 2
    Combine steaks, oil, lemon grass and garlic in medium shallow dish; season.
  • 3
    Cook steaks on heated oiled barbecue (or grill or grill pan). Remove steaks from barbecue; cover, stand 5 minutes.
  • 4
    Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.
  • 5
    Place noodles in large bowl with dressing and remaining ingredients; toss gently to combine, season to taste.
  • 6
    Serve steaks with noodle salad.

More From Women's Weekly Food