Char Sui Bún Salad
A build-your-own noodle salad platter - everything in its own section so people can load up exactly the way they like it.
Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
400g piece BBQ pork with sauce (or swap for cooked chicken or any other BBQ meat)
200g rice noodles, cooked according to packet instructions
1 cup pickled carrot, plus 2 tbsp of the brine
500g iceberg lettuce, shredded
2 Lebanese cucumbers, sliced into random pointy spears
3 tbsp coriander leaves
3 tbsp thinly sliced spring onion
2 tbsp fried shallots
1 tbsp sesame oil
2 tsp Maggi seasoning (or swap for a 50:50 mix of soy and Worcestershire sauce)
chilli, to taste (optional)
METHOD
Preheat the oven to 200°C.
Wrap the pork in foil and warm slightly in the oven for around 10 minutes, or heat in the microwave. Thinly slice the meat and keep the sauce.
On a platter, assemble the dish by arranging the noodles, pickled carrot, lettuce, and cucumber in separate sections so people can pick their preferred portions.
Top the platter with coriander, spring onion, and fried shallots.
Drizzle with the sesame oil, Maggi seasoning, the brine from the pickled carrot, and the reserved sauce from the BBQ pork.
HINTS
Keeping each ingredient in its own section on the platter rather than tossing everything together means everyone can build their own version - handy for picky eaters or mixed dietary needs at the table.
The pickled carrot brine is doing a lot of the dressing's work here, so don't skip drizzling it over at the end.
This is a great way to use up leftover roast or barbecued meat from earlier in the week - char sui pork is traditional, but it's not precious about what protein you use.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 8,600 kJ (2050 cal)
Protein: 95 g
Fat: 75 g
Saturated fat: 20 g
Carbohydrate: 230 g
Sugars: 35 g
Fibre: 15 g
Sodium: 4500 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.