- 400g button, cup or flat mushrooms
- 2 garlic cloves, chopped
- 1 tbs lemongrass paste or finely chopped fresh lemongrass
- 2 Eschalots (French shallots), chopped
- 2cm piece ginger, peeled, chopped
- 1 green chilli, halved, seeds removed
- 2 tbs grated palm sugar
- 3 tbs fish sauce
- 2 tbs sweet chilli sauce
- 1 lime, juiced
- 300g rice vermicelli noodles
- 1 tbs vegetable oil
- 400g pork mince
- 2 cups bean sprouts, ends trimmed
- 2 cups Asian herbs, like mint, Thai basil, Vietnamese mint & coriander
| - 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
|
