Lemongrass Pork & Vermicelli Salad
361 cal
15m prep · 10m cook
2 servings
Macro Breakdown
361
Calories (cal)
28
Protein (g)
48
Carbs (g)
6
Fat (g)
Fibre: 7g
Protein 34% Carbs 59% Fat 7%
Ingredients
Item
Weight
Cals
Pork fillet, thinly sliced
200g
280
Rice vermicelli noodles
100g
364
Lemongrass paste
20g
20
Fish sauce
20g
7
Lettuce, shredded
100g
15
Mint leaves, fresh
10g
4
Carrot, julienned
80g
33
Method
1
Marinate pork slices in lemongrass paste and fish sauce for 10 minutes. Cook vermicelli noodles as per packet instructions, drain, and rinse with cold water. Pan-fry the pork over high heat for 3-4 minutes until cooked and slightly caramelized. To serve, create a bed of lettuce and noodles in each bowl, then top with the cooked pork, fresh mint, and julienned carrot.