Advertisement

  • vegetable oil
  • 3 shallots
    (Thai if possible) finely chopped
  • 3 cloves garlic
    finely chopped
  • freshly ground white pepper
  • 400g pork leg
    or use leftovers
  • 1 tbsp sugar
  • sesame oil
  • 30ml Thai fish sauce
  • 200g rice vermicelli noodles
  • a small bunch mint
    chopped
  • a small bunch basil
    (Thai if possible) shredded
  • a small bunch coriander
    chopped
  • 50g snake beans or green beans
    chopped into pieces and blanched
  • 50g peanuts
    roasted and chopped

NOODLE SAUCE

  • 1 tbsp rice wine vinegar
  • 4 small red chillies
    finely chopped
  • 130g caster sugar
  • 2 cloves garlic
    crushed
  • 100ml Thai fish sauce
  • 3 tbsp lime juice
  • 1 small carrot
    julienned
  • a thumb-sized piece root ginger
    chopped

Nutrition:

  • kcal596
  • fat15.3g
  • saturates2.8g
  • carbs86.7g
  • fibre1.7g
  • protein33.2g
  • salt6.58g

Method

  • step 1

    Heat a wok and add 2 tbsp vegetable oil. add the shallots, garlic and ½ tsp white pepper, stir well and then add the pork. Stir-fry for 2-3 minutes then add the sugar and 1 tsp sesame oil. continue to stir over a high heat for another 2 minutes, then transfer to a bowl. Ddd 1 tsp of fish sauce and leave to cool.

  • step 2

    Put the vermicelli noodles in a bowl and pour over a kettle of water. Leave until just tender, drain then rinse under cold water and drain again. To make the sauce heat the vinegar in a small pan, add the chopped chillies, sugar and garlic and stir until the sugar dissolves. Add 100ml water, the fish sauce, lime juice, carrot and ginger. Pour the dressing over the rice vermicelli, toss and leave for 2-3 minutes. Toss through the herbs, beans, pork and toss again. serve sprinkled with chopped nuts.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement