Lettuce cups are a family favourite for us. Sometimes I change the protein and make lemongrass beef or use chicken mince, but we always have the glass noodles, herbs and lots of lettuce. Using roast pork here is great as the crackling adds more crunch and flavour, PLUS you will have dinner on the table in about 15 minutes! My kids usually want sliced cucumber in theirs too and stay away from the chilli so adjust to whatever you have in the fridge. This is my kind of food – it’s fresh and healthy, quick to prepare, full of texture and totally delicious.
PREP 15 MIN
COOK 2 MIN
What you’ll need:
200g dried bean thread noodles
1 Riverview Roast Pork (or about 450g leftover roast pork with crackling)
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, to serve
What to do:
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.