Prawn, Pork & Kim Chi Vermicelli Salad

Gluten Free, Healthy, Fast and Tasty


200 grams of cooked Peel Prawns

200 grams of Roast Pork

1 pack of Vermicelli (feeds up to 4 person)

some fresh Bean shoots, snow pea shoots, rocket or mixed garden salad


1/3 cups Vietnamese Nuoc Cham (1/4 cup fish sauce, 1/4 cup boiling water, 1/4 cup of Vinegar, 1/4 cup sugar, diced garlic and chilli)


  1. Boil vermicelli for 6 minutes turn off stove and cover with lid for 15 minutes. Strain, run cold water through once and cover with tea towel for 10 minutes. Vermicelli should be warm and bouncy.
  2. In a pasta bowl, build up noodle salad by placing a handful of vermicelli in the centre.  Top up with bean shoots, snow pea shoots, prawns, roast pork and spoon about 2 tablespoon of dressing on top.


*** Buy ready to eat roast pork at your local Chinese Restaurant.  They do the best crackling and they can chop it up for you.

bbq meat



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