Fresh and full of flavour, these crispy Vietnamese pork and noodle salad cups make for a great light dinner.
35 mins
Serves 4
Easy
What You Need
1 pack Three Aussie Farmers Farmhouse Sausages, casings removed
1 lemongrass stalk, crushed and chopped
1 clove garlic, crushed
200g vermicelli noodles
3-4 baby capsicums, sliced
1 red onion, finely sliced
1 carrot, grated
5 sprigs fresh coriander, chopped
4-8 fresh mint leaves, chopped
8-10 small iceberg lettuce leaves, plus 4 shredded leaves
2 Tbsp. rice wine vinegar
1 tsp. palm sugar
1 tsp. fish sauce
1 Tbsp. sesame oil
1 red chilli, sliced and chopped
How To Make It
Pre-heat fan-forced oven to 180⁰C.
Prepare vermicelli noodles according to pack instructions and set aside.
In a large bowl, mix sausage meat, lemongrass, garlic and vermicelli noodles until well combined, roll into 3 cm-sized balls and place on a lined baking tray.
Place meatballs into the oven and bake for 10-15 mins or until cooked through.
In a large bowl, combine capsicum, red onion, carrot, coriander, mint, and shredded lettuce, then set aside.
Prepare dressing by mixing rice wine vinegar, palm sugar, fish sauce and sesame oil and whisk until sugar has dissolved.
In a fry-pan over high heat, add 1 tsp. of the dressing, then toss the cooked meatballs to caramelize and set aside.
Assemble family style with lettuce cups, salad, dressing and meatballs. Garnish with chopped parsley, chilli and lime wedges.
Serve and enjoy!
We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.
