Cold Vermicelli with Pork Jowl Meat

Blanch cold vermicelli in boiling water. Drain and rinse with cold water.

Mix pork jowl meat with marinade for 3 hours. Pan-fry pork jowl meat on low heat until golden yellow and done. Let cool.

Blanch the rest ingredients in boiling water until just tender. Drain.

Mix cold vermicelli, pork jowl meat and remaining ingredients with Vietnamese Style Lemon Dressing, garnish with corianders, shallots and peanuts.

Tips:• You can adjust the proportions of dressing to suit your taste.• You can choose frozen fish cake/prawn cake to replace pork jowl meat.• Other Suitable Dressing: Thai Style Sweet and Sour Dressing.