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Cold Vermicelli with Pork Jowl Meat

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    180mins

  • Cooking

    20mins

Over 60 mins Pork Rice or Noodle Dinner Lunch Asian Food

What You Will Need

Ingredients

  • Cold vermicelli 120 g
  • Pork jowl meat (sliced) 150 g
  • White cabbage (shredded) 50 g
  • Carrot (shredded) 50 g
  • Bean sprouts 50 g
  • Shallots (shredded for garnish) 25 g
  • Coriander (shredded for garnish) A little
  • Peanuts (for garnish) A little

Marinade

  • Lee Kum Kee Char Siu Sauce 1.5 tbsp

Dressing

  • Lee Kum Kee Vietnamese Style Lemon Dressing 2 tbsp

Made with
Lee Kum Kee products

Char Siu Sauce 14 oz

Convenience Sauce

Char Siu Sauce

How to make it

  1. Blanch cold vermicelli in boiling water. Drain and rinse with cold water.
  2. Mix pork jowl meat with marinade for 3 hours. Pan-fry pork jowl meat on low heat until golden yellow and done. Let cool.
  3. Blanch the rest ingredients in boiling water until just tender. Drain.
  4. Mix cold vermicelli, pork jowl meat and remaining ingredients with Vietnamese Style Lemon Dressing, garnish with corianders, shallots and peanuts.
  5. 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.

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