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
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Ingredients
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
Method
Vietnamese pork steaks with noodle salad
- 1Make 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.
- 2Combine steaks, oil, lemon grass and garlic in medium shallow dish; season.
- 3Cook steaks on heated oiled barbecue (or grill or grill pan). Remove steaks from barbecue; cover, stand 5 minutes.
- 4Meanwhile, place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain. Rinse under cold water; drain.
- 5Place noodles in large bowl with dressing and remaining ingredients; toss gently to combine, season to taste.
- 6Serve steaks with noodle salad.