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Ingredients
Method
- 400g pork mince
- 2 tbsp fish sauce
- Juice of 1 lime, plus extra wedges to serve
- 1 tsp palm sugar or brown sugar
- 1 tsp chilli flakes
- 1 tbsp vegetable oil
- 100g vermicelli noodles, soaked and drained
- 1 carrot, julienned
- 1 Lebanese cucumber, julienned
- Large handful each mint and coriander leaves
- 2 tbsp roasted peanuts, roughly chopped
- Crispy shallots, to garnish
- Combine the fish sauce, lime juice, sugar and chilli flakes to make a dressing. Heat the oil in a pan over high heat and cook the pork mince, breaking it up, for 5 to 6 minutes until cooked through and starting to caramelise. Add half the dressing and toss to coat.
- Divide the noodles between bowls. Top with carrot and cucumber.
- Add the pork mince, scatter over the herbs, peanuts and crispy shallots, and drizzle with the remaining dressing. Serve with extra lime wedges.
30 mins
4 serving
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