This easy recipe can be on the table in half an hour! With flavour-packed Thai-style pork mince, served up with vermicelli noodles in a bowl, it’s sure to be a hit. Sprinkle peanuts on top for added texture.
- 100 g dried rice vermicelli noodles
- 1 tbsp peanut oil
- 500 g minced pork
- 4 green onions, sliced
- 2 cloves garlic, crushed
- 1 long red chilli, chopped
- 2/3 cup finely grated palm sugar
- 1/3 cup fresh lime juice
- 1/3 cup fish sauce
- 1 bunch broccolini, chopped
- 1 bunch coriander, leaves picked
- 1/2 cup peanuts, toasted, chopped
- Fried shallots, lime wedges to serve
In a large heatproof bowl, cover noodles with boiling water. Set aside for 5 minutes. Drain well.
In a wok or large frying pan, heat oil on high. Stir-fry pork for 4-5 minutes until browned, breaking up lumps.
Add onion, garlic and chilli and stir-fry for 1 minute. Transfer mixture to a plate.
In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.
Return mince mixture to pan with broccolini and half each coriander and peanuts. Stir-fry for 2 minutes. Toss noodles through.
Serve topped with remaining coriander, nuts and fried shallots. Accompany with lime wedges if liked.
Tip: If liked, accompany with sliced carrot and cucumber tossed in rice wine vinegar. If palm sugar is unavailable, use brown sugar.
Text and photo: The Australian Women’s Weekly/bauersyndication.com.au