Vietnamese Pork Noodle Salad


Prep Time:30    Cooking Time: 15
  1. 1 tbsp peanut oil
  2. 400g pork fillet
  3. 1 x 50g sachet Fountain Tomato Paste Regular
  4. 50g rice stick noodles
  5. 2 tsp chicken stock powder
  6. 440g tin pineapple pieces
  7. 1/2 red capsicum, seeds removed and sliced
  8. 4 spring onions, sliced
  9. 1/4 cup coriander leaves
  10. 2 tbsp fish sauce
  11. 2 tbsp Fountain Sweet Chilli Sauce
  12. 1 tsp crushed ginger
  13. 2 tbsp toasted slivered almonds


  1. Preheat oven to 200°C (190°C for fan forced ovens).
  2. Heat oil in a large frying pan over high heat. Add pork and cook for two minutes each side or until brown. Remove pork from pan and brush with Fountain Tomato Paste.
  3. Place pork on a rack over a baking dish. Bake for 20-25 minutes or until cooked. Allow to cool. Thinly slice pork.
  4. Meanwhile place noodles and stock powder in a bowl of boiling water for three minutes or until tender. Drain well and set aside.
  5. Place pork in a large serving bowl. Add pineapple, capsicum, spring onions, coriander leaves, fish sauce, Fountain Sweet Chilli Sauce and ginger. Toss through noodles until combined. Serve garnished with slivered almonds.