Crispy Pork Belly Noodle Salad

From the team at New Idea Food

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By using pre-cooked pork belly, we’ve taken all the hard work out of this Vietnamese classic. And it’s SO yum!


1 box Three Aussie Farmers Slow Cooked Pork Belly (540g)

250g packet vermicelli bean thread noodles

200g packet shredded carrot

2 Lebanese cucumbers, halved lengthways, thinly sliced

½ red onion, thinly sliced

1 cup coarsely chopped fresh coriander

1 cup coarsely chopped fresh mint

1 cup coarsely chopped salted peanuts


½ cup lime juice

1/3 cup fish sauce

¼ cup sweet chilli sauce


  1. Cook pork according to directions on packet. Cut into 3cm pieces. Meanwhile, place noodles in a heatproof bowl. Cover with hot tap water. Stand for about 15 minutes, or until tender. Drain. Rinse under cold water. Drain well. 

  2. To make dressing, combine all ingredients in a small jug. Whisk well. 

  3. Transfer noodles to a large bowl. Cut into shorter lengths, using kitchen scissors. Add carrot, cucumbers, onion, coriander, mint and peanuts. Toss well. 

  4. To serve, pour dressing over salad. Toss well. Top with pork. 


TIP! The boxes of pork belly are available in different weights, so check packaging for size. It can be found in the refrigerated meat section of major Woolworths supermarkets. Add dressing to salad just before serving. 

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