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Vietnamese rice noodles with pork and herbs
Vietnamese rice noodles with pork and herbs
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make quick and easy Vietnamese dish at home instead of going out.
Ingredients:
  • 20g dried black fungus (wood ear) (see note)
  • 8 dried shiitake mushrooms, (see note) stalks discarded
  • 40.00 ml dried shrimp (see note)
  • 750g pork mince
  • 5.00 gm caster sugar
  • 60ml (1/4 cup) fish sauce
  • 1 stalk lemongrass, white part only, finely chopped
  • 1/2 bunch Thai basil
  • 1/2 bunch fresh dill
  • 1/2 bunch round mint leaves
  • 1/2 bunch fresh coriander leaves
  • 36.80 gm vegetable oil
  • 4 eschalots, finely chopped
  • 16.00 gm brown sugar
  • 125ml (1/2 cup) chicken style liquid stock
  • 20.00 ml rice vinegar
  • 450g packet fresh flat rice noodles (see note) or wheat noodles
Instructions:
  • Combine the mushrooms and fungus in a bowl, cover with warm water, and let stand for 20 minutes to soften. Drain the mixture, then finely chop the mushrooms and thinly slice the fungus.
  • Cook the shrimp in a small pan over medium heat for 1 minute until fragrant. Let cool, then grind to a powder using a pestle and mortar.
  • Mix together the pork, caster sugar, fish sauce, lemongrass, and season with pepper. Combine the herbs in a separate clean bowl.
  • 1. Heat oil in a wok over medium heat. Add eschalots and stir-fry until soft. Add mushrooms and fungus, stir-fry for 5 minutes. Add pork mixture, break up mince with a wooden spoon, and stir-fry until lightly browned. Add brown sugar and caramelize. Pour in chicken stock, fish sauce, and vinegar. Bring to a simmer.
  • Place the noodles in a bowl and cover them with boiling water. Gently stir to loosen them, then drain. Add the noodles to the wok and cook, tossing gently, for 3 minutes until they are combined and heated through.
  • Serve the noodles in individual bowls, sprinkle with ground shrimp, and generously garnish with the herb mixture before serving.

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