Char Sui Bún Salad

TIME: 20 minutes

DIFFICULTY: Easy

SERVES: 4 

INGREDIENTS

400 g (14 oz) piece of BBQ pork with sauce (can swap out for cooked chicken or any other BBQ meat you like really!)
200 g (7 oz) rice noodles, cooked according to the packet instructions
1 cup (140 g) pickled carrot here, plus 2 tablespoons of the brine
500 g (1 lb 2 oz) iceberg lettuce, shredded
2 Lebanese (short) cucumbers, sliced into random pointy spears
3 tablespoons coriander (cilantro) leaves
3 tablespoons thinly sliced spring onion (scallion)
2 tablespoons fried shallots
1 tablespoon sesame oil
2 teaspoons Maggi seasoning (you could always swap out with 50:50 soy:worcestershire)

OPTIONAL INGREDIENTS
Chili 

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METHOD

Preheat the oven to 200°C (400°F).

Wrap the pork in foil and warm it slightly in the oven for 10 minutes or so. 

Alternatively, you can heat it in the microwave. Thinly slice the meat and keep the sauce.

On a platter, assemble the dish by combining the noodles, pickled carrot, lettuce, and cucumber. It's recommended to keep the ingredients in sections so that people can pick their preferred portions.

Top the platter with coriander, spring onion, and fried shallots.

Drizzle the dish with sesame oil, Maggi seasoning, the brine from the pickled carrot, and the sauce from the BBQ pork