Vietnamese Pork Salad

To prepare the ingredients, peel the carrot and cut it into matchsticks, and cut the cucumber into half moons. Pick the mint and coriander leaves. Lastly, finely slice the red chilli.

Meanwhile, place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain. Using scissors cut noodles into shorter lengths over the same bowl. Add the carrot, cucumber, mint, coriander and chilli. Slice the green part of the reserved spring onion and add to the bowl. Drizzle over the salad dressing and toss to coat well.

Heat the remaining olive oil in a medium frying pan over a medium-low heat. Add the marinated pork and cook for 3 minutes on each side, or until cooked to your liking (pork can be served a little on the pink side). Transfer to a plate and cover with foil. Rest for 5 minutes. Cut into 1 cm thick slices. Tip: The marinade will cause the pork to a burn a little because of the brown sugar. It adds to the flavour, but keep an eye on it so that it doesn’t burn too much.