200g dried bean thread noodles
1 Riverview Roast Pork
2 baby cos lettuce, leaves trimmed & separated
1 long red chilli, finely chopped
1 bunch fresh mint, leaves picked
¼ cup roasted unsalted peanuts, roughly chopped
2 limes, cut into wedges
Place rice vermicelli in a heatproof bowl. Cover with boiling water and stand for 2 minutes until tender. Drain well and set aside.
Remove the crackling from the roast pork and chop into small pieces, then cut the pork into rough 2cm cubes.
Arrange lettuce leaves onto serving plates. Top with noodles, pork, crackling, chilli, mint and peanuts. Squeeze over fresh lime juice and serve.