250g dried rice vermicelli noodles
1 Riverview Farm Roast Pork, sliced
1 continental cucumber, sliced
1 bunch fresh mint
1 bunch fresh coriander
¼ cup fish sauce
¼ cup rice vinegar
¼ cup water
1 tbs caster sugar
2 tbs lime juice
1 clove garlic, finely chopped
1 red birdseye chilli, finely chopped
For dressing, combine fish sauce, vinegar, water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Transfer to a bowl and stir through lime juice, garlic and chilli. Set aside.
Place rice vermicelli in a heatproof bowl. Cover with boiling water and stand for 2 minutes until tender.
Drain well and divide between 4 serving bowls. Add pork, cucumber, mint and coriander. Spoon over dressing and serve