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How to make Vietnamese rice noodles with pork and herbs

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 20g dried black fungus (wood ear) (see note)
  • 8 dried shiitake mushrooms, (see note) stalks discarded
  • 2 tablespoons dried shrimp (see note)
  • 750g pork mince
  • 1 teaspoon caster sugar
  • 60ml (1/4 cup) fish sauce
  • 1 stalk lemongrass, white part only, finely chopped
  • 1/2 bunch Thai basil
  • 1/2 bunch fresh dill
  • 1/2 bunch round mint leaves
  • 1/2 bunch fresh coriander leaves
  • 2 tablespoons vegetable oil
  • 4 eschalots, finely chopped
  • 1 tablespoon brown sugar
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 1 tablespoon rice vinegar
  • 450g packet fresh flat rice noodles (see note) or wheat noodles

Method

  • Step 1 Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.
  • Step 2 Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.
  • Step 3 Combine pork, caster sugar, 1 tablespoon fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.
  • Step 4 Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tablespoons fish sauce and vinegar, and bring to a simmer.
  • Step 5 Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.
  • Step 6 Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.