Cambodian Rice Noodle Salad with Pork & Prawns


1 packet Rice Noodles
100 gms crispy pork belly, sliced
100 gms char sui pork, sliced
1 cup prawns
2 garlic cloves, chopped
1 long green chilli, sliced
1 long red chilli, sliced
1 cup bean shoots
¼ cup pickled vegetables
1 tomato, diced
1 cucumber, sliced
1 calypso mango, cubed
½ bunch spring onions, sliced, green part and white part separated
½ bunch chives, sliced
1 bunch baby cos lettuce
4 – 5 Vietnamese mint leaves, torn
½ bunch thai Basil, chopped
½  bunch coriander, chopped
2 tbsp toasted shredded coconut
olive oil

2 limes, juiced
½ clove garlic, grated
2 tbsp fish sauce
1 tsp less salt soy sauce
1 tsp vinegar
1 tsp palm sugar


Soak noodles in a large bowl as per packet instructions. Set aside.
In a frying pan over a medium heat, add olive oil, pork belly and char sui pieces. Add garlic, red and green chilli. Cook for 3 – 4 minutes or until fragrant. Add prawns and white part of spring onion. Fry for a further 5 minutes or until prawns and cooked through.
For the dressing, whisk all ingredients together in a medium bowl. Set aside.
In a large mixing bowl, combine bean shoots, pickled vegetables, tomato, cucumber, mango, baby cos, green part of spring onion, Vietnamese mint, thai basil, chives and coconut. Add noodles and pork mixture. Pour over half the dressing. Toss well.
Transfer to a large serving dish and pour over remaining dressing.