Vietnamese pork & prawn salad


250g pork mince
1 green onion, finely chopped
1 garlic clove, crushed
1 tsp fish sauce
1 tbsp vegetable oil
100g vermicelli noodles
200g cooked school prawns, peeled (see tip)
1/2 iceberg lettuce, shredded
3 tomatoes, seeded, thin slices
100g green beans, blanched, refreshed, halved
1 Lebanese cucumber, sliced
1 cup bean sprouts
2 eschalots, thinly sliced
1/2 bunch mint, leaves picked, roughly chopped
1/2 bunch Vietnamese mint leaves picked, roughly chopped
sliced red chilli, roasted rice, to serve ( see tip)


1/4 cup lime juice
2 tbsp caster sugar
2 tbsp fish sauce
2 garlic cloves, crushed
1 birdseye chilli, finely chopped

  1. In a bowl, combine mince, onion, garlic and fish sauce. Roll tablespoon of mixture into balls.
  2. In a large frying pan, heat oil on high. Cook meatballs for 4-5 minutes, turning, until golden. Drain on paper towel.
  3. Soak noodles in boiling water, for 5 minutes to soften. Rinse under cold water and drain.
  4. DRESSING In a small jug, combine noodles with meatballs, prawns and all remaining ingredients. Toss 3/4 dressing through. Sprinkle with chilli and roasted rice. Serve with remaining dressing.

Tips: School prawns rarely require deveining- if they are unavailable, use medium cooked prawns, peeled, deveined and cut into pieces. * For roasted rice, dry fry 1/2 cup raw glutinous rice in a wok on medium heat, tossing occasionally, until lightly browned. Cool, the pound in a mortar and pestle to a powder.