Vietnamese rice noodles with pork and herbs

Vietnamese rice noodles with pork and herbs


Dont go out for Vietnamese when you can make this suprisingly simple and super fast recipe at home.

The ingredient of Vietnamese rice noodles with pork and herbs

  1. 20g dried black fungus (wood ear) (see note)
  2. 8 dried shiitake mushrooms, (see note) stalks discarded
  3. 2 tablespoons dried shrimp (see note)
  4. 750g pork mince
  5. 1 teaspoon caster sugar
  6. 60ml (1/4 cup) fish sauce
  7. 1 stalk lemongrass, white part only, finely chopped
  8. 1/2 bunch Thai basil
  9. 1/2 bunch fresh dill
  10. 1/2 bunch round mint leaves
  11. 1/2 bunch fresh coriander leaves
  12. 2 tablespoons vegetable oil
  13. 4 eschalots, finely chopped
  14. 1 tablespoon brown sugar
  15. 125ml (1/2 cup) Massel chicken style liquid stock
  16. 1 tablespoon rice vinegar
  17. 450g packet fresh flat rice noodles (see note) or wheat noodles

The instruction how to make Vietnamese rice noodles with pork and herbs

  1. Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.
  2. Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.
  3. Combine pork, caster sugar, 1 tablespoon fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.
  4. Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tablespoons fish sauce and vinegar, and bring to a simmer.
  5. Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.
  6. Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.

Nutritions of Vietnamese rice noodles with pork and herbs


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