Pulled ham hock means less faff and more flavour – this zingy noodle salad's ready in minutes and full of crunch and tonnes of fresh herbs.
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Serves
4
Rice Noodle
Ham Hock
Carrot
Radish
Red Chilli
Fresh Coriander
Fresh Mint
Fresh Chive
Crispy Fried Onions
Olive Oil
For The Pickling Liquid
White Wine Vinegar
Boiling Water
Sugar
Salt
Serves
4
Rice Noodle
Ham Hock
Carrot
Radish
Red Chilli
Fresh Coriander
Fresh Mint
Fresh Chive
Crispy Fried Onions
Olive Oil
For The Pickling Liquid
White Wine Vinegar
Boiling Water
Sugar
Salt
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Step 1.
Whisk the vinegar, boiling water and sugar in a bowl until the sugar has dissolved. Season generously with salt.
Step 2.
Finely slice the radishes and carrots (you can use a mandolin if you’ve got one) then cut into matchsticks. Finely slice the chillies. Add the sliced veg and chillies to the pickling liquid and set aside to pickle. The longer they sit, the punchier they’ll be.
Step 3.
Cook the rice noodles following pack instructions. Once cooked, rinse under cold water and drain well.
Step 4.
Slice the chives and coriander stalks into 2cm lengths. Pick the mint and coriander leaves, discarding the mint stems. Then pull apart your ham hock into thin pieces.
Step 5.
Divide the noodles between bowls and drizzle over some of the pickling liquid.
Step 6.
Toss the pickled veg, herbs and ham together, then pile on top of the noodles. Finish with a scattering of crispy onions and a drizzle of olive oil.
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