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Vietnamese Pork & Mushrooms with Noodles

  • Serves: 4
  • Cooks In: 25 minutes
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Ingredients

400g button, cup or flat mushrooms
2 garlic cloves, chopped
1 tbs lemongrass paste or finely chopped fresh lemongrass
2 Eschalots (French shallots), chopped
2cm piece ginger, peeled, chopped
1 green chilli, halved, seeds removed
2 tbs grated palm sugar
3 tbs fish sauce
2 tbs sweet chilli sauce
1 lime, juiced
300g rice vermicelli noodles
1 tbs vegetable oil
400g pork mince
2 cups bean sprouts, ends trimmed
2 cups Asian herbs, like mint, Thai basil, Vietnamese mint & coriander

Method

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped. Remove to a bowl. Finely chop garlic, lemongrass, eschalots, ginger and chilli by hand or in the food processor.

2

Combine palm sugar, fish sauce, sweet chilli sauce and lime juice in a bowl. Cook rice vermicelli noodles following packet directions. Drain, cover and keep warm.

3

Heat a large wok over medium heat until hot. Add oil and garlic mixture, stir-fry until soft and aromatic. Add mushrooms, increase heat to high, stir-fry for 3-5 minutes until moisture has almost evaporated. Add pork mince, stir-fry for 5 minutes until mince is cooked. Add 2 tbs palm sugar mixture and stir-fry for 2 minutes.

4

Pile noodles into bowls or plates. Spoon over mushroom and pork mince. Top with bean sprouts and herbs. Serve drizzled with remaining palm sugar mixture.

Ingredients

 400g button, cup or flat mushrooms
 2 garlic cloves, chopped
 1 tbs lemongrass paste or finely chopped fresh lemongrass
 2 Eschalots (French shallots), chopped
 2cm piece ginger, peeled, chopped
 1 green chilli, halved, seeds removed
 2 tbs grated palm sugar
 3 tbs fish sauce
 2 tbs sweet chilli sauce
 1 lime, juiced
 300g rice vermicelli noodles
 1 tbs vegetable oil
 400g pork mince
 2 cups bean sprouts, ends trimmed
 2 cups Asian herbs, like mint, Thai basil, Vietnamese mint & coriander

Directions

1

Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped. Remove to a bowl. Finely chop garlic, lemongrass, eschalots, ginger and chilli by hand or in the food processor.

2

Combine palm sugar, fish sauce, sweet chilli sauce and lime juice in a bowl. Cook rice vermicelli noodles following packet directions. Drain, cover and keep warm.

3

Heat a large wok over medium heat until hot. Add oil and garlic mixture, stir-fry until soft and aromatic. Add mushrooms, increase heat to high, stir-fry for 3-5 minutes until moisture has almost evaporated. Add pork mince, stir-fry for 5 minutes until mince is cooked. Add 2 tbs palm sugar mixture and stir-fry for 2 minutes.

4

Pile noodles into bowls or plates. Spoon over mushroom and pork mince. Top with bean sprouts and herbs. Serve drizzled with remaining palm sugar mixture.

Vietnamese Pork & Mushrooms with Noodles

Tags:

 Pork, Quick n Easy

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