• 1 tbsp canola oil
• 550 g pork mince
• 2 cloves of garlic crushed
• 1 stalk chopped lemongrass finely chopped (white part only)
• 1 red onion thinly sliced
• 2½ cm fresh ginger grated
• 1 red chilli finely chopped (adjust to taste)
• 2 makrut lime leaves finely shredded
• 200 g flat rice noodles (or vermicelli )
• 1 C mung bean sprouts
• 2 handfuls baby spinach leaves
• 1 handful fresh coriander
• 1 handful fresh mint
• ½ Dole fresh pineapple diced
• ¼ C unsalted roasted peanuts chopped

Dressing

• 2 tbsp brown sugar
• 3 tbsp fish sauce
• 2 limes juiced
• 1 tbsp sesame oil
• 2 tbsp canola oil

Step 1

In a large pan, heat a little oil over medium heat. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.

Step 2

Add the garlic, lemongrass, red onion, ginger, chilli and lime leaves and cook for a few minutes until fragrant.

Step 3

Cook noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 4

To make the dressing, in a small bowl, whisk together the brown sugar, fish sauce, lime juice and oils until the sugar is dissolved and the dressing is well combined.

Step 5

In a large bowl, combine the noodles, mung bean sprouts, baby spinach, coriander, mint, and pineapple. Add the pork mixture and toss everything together.

Step 6

Pour the dressing over the salad and toss again until everything is evenly coated.

Step 7

Divide the salad among serving bowls and sprinkle with chopped peanuts.

Step 8

Serve immediately.