Name: Vietnamese pork steaks with noodle salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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