- Serves: 4
- Preparation: 20 minutes
- Cooks In: 25 minutes
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Ingredients
Method
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.
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.
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.
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
Directions
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.
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.
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.
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.
