Thai Rice Noodle Salad

A light and aromatic salad with crispy noodles, fresh vegetables, and your choice of protein—perfect for a hot day. Sharp, sweet and sour flavors in every bite.

Ingredients

• 250 g Rice noodles (vermicelli)
• 200 g Mung bean sprouts
• 1 pcs Lime
• 2 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 pcs Red onion
• 2 pcs Leafy greens
• 500 g Ground pork
• 1 tbsp Ginger
• 1 pinch Cayenne pepper
• 1 tsp Sunflower oil
• 700 g Beef tenderloin steak
• 1 tsp Vegetable oil
• 2 tbsp Sesame seeds
• 1 pcs Red chili pepper
• 1 bunch Fresh mint leaves

Instructions

1. Place the rice noodles and mung bean sprouts in a heatproof bowl. Pour over boiling water and leave for 4 minutes until the noodles are tender. Drain the water, rinse under cold running water, and allow to drain thoroughly.
2. Squeeze the juice from the lime and mix it with the zest, fish sauce, and brown sugar. Add this dressing to the noodles along with the sliced red onion and leafy greens. Toss well.
3. For the ground pork version: heat oil in a skillet and cook 500 g of ground pork with grated ginger and a pinch of cayenne pepper for 10 minutes, until the pork is fully cooked and browned. Add to the cooked noodles and toss.
4. For the steak version: heat 1 teaspoon of sunflower oil in a skillet. Rub 4 tenderloin steaks with oil, coat in sesame seeds. Cook for 5 minutes each side (turning halfway through) for medium rare doneness.
5. Let the steak rest for 5 minutes, then slice thinly. Add the sliced red chili pepper with seeds removed and fresh mint leaves to the noodles. Divide among plates and top with the steak slices before serving.