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Vietnamese Pork and Mushrooms with Noodles

Photo by:

Louise Lister

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australianmushrooms.com.au

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A perfect idea for Vietnamese cuisine night, this pork, mushroom and noodle recipe is a dish that's easy and fast to make. A definite must-have at your next dinner party.

Cook:

22 minutes

Serves:

Collected By:

134

Rated:

Main Ingredient:

Pork

Difficulty:

Easy

Cuisine:

Vietnamese

Occasions/Seasons:

School Holidays, Weekends, Winter, Picnic, Chinese New Year, Dinner Party, Autumn

Related Categories:

Lunch, Dinner, Noodles, Meat

Popular:

High Protein

Vietnamese Pork and Mushrooms with Noodles

Ingredients:

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

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

Product

Cups

Botanical name: Agaricus Bisporus Common name: Pezizaceae Cups present the next stage of growth. As the veils or caps begin to open around the stems, the mushrooms change from being buttons to cups. The texture is firm but their flavour and colour is more intense than button mushrooms. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: Cup mushrooms can be used whole, sliced, diced or quartered and then cooked to obtain maximum flavour. Known as the versatile mushroom, they’re suitable to all cooking methods and highly rated in soups, sauces and casseroles, they are also ideal for stuffing.

Buttons

Botanical name: Agaricus bisporus Common name: Champignons Buttons are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem. They have a firm, delicate texture and mild flavour that intensifies when cooked. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: Suitable to eat raw or cooked, they’re great whole or sliced in salads, stir-fries, risotto, pizza toppings, pasta dishes , skewered and barbecued or simply served with dips.

Flats

Botanical name: Agaricus bisporus Common name: Field, Breakfast, Barbecue, Jumbo Flats As their name suggests, the caps has opened out flat, exposing the rich, dark gills. Small flats are sometimes known as breakfast mushrooms. Medium-sized flats are sometimes known as barbecue mushrooms (although any mushroom is great on the barbie). Jumbo flats are the large version and a recent addition to the mushrooms on offer. Flats are a meal in themselves and make an ideal meat substitute. Flat mushrooms should not be confused with field mushrooms, although their appearance and flavour are similar. Flats have an intense, robust, almost ‘meaty’ flavour, with a dense, spongy texture slightly softer than cups and buttons. Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required. Usage: Like cups, flats are best served cooked. Try roasting or barbecuing them whole. Sliced, they make sensational tempura and diced they produce the most intense colour and flavoured duxelle, soup, tapenade and sauce.

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Vietnamese Pork and Mushrooms with Noodles

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches