It was after finishing the food from the Christmas high tea I held for my friends (which I intend to blog soon!). It was after eating so many sausage rolls, party pies and other puff pastry morsels I said “NO MORE!! I want some Asian flavours but I want them with rice vermicelli noodles!!”. I remembered seeing this recipe recently, so dug it out to give it a go.
It was refreshing and just what I wanted. Nice Thai flavours, and didn’t make us feel heavy, it was light and perfect for summer.
150g dried rice vermicelli noodles
2 teaspoons light olive oil
1 lemongrass stalk, pale part only, finely chopped
1 long red chilli, finely chopped
500g lean pork mince
1 cup (250ml) salt-reduced chicken stock
1/2 small red onion, thinly sliced
1/4 cup (60ml) lime juice
2 teaspoons fish sauce
3/4 coriander sprigs
1/2 cup Vietnamese mint
2 baby cos lettuce, leaves seperated
1. Stand noodles in a bowl of boiling water for 10 minutes, until tender. Drain. Return to bowl.
2. Meanwhile, heat oil in a frying pan or wok on high. Stir-fry lemongrass and chilli for 1 min, until fragrant. Add mince. Cook, stirring to break up lumps, for 3-4 minutes, until mince changes colour. Add stock, reduce heat to medium and simmer for 5 minutes, until evaporated. Remove from heat. Stir in onion, lime juice and fish sauce.
3. Divide noodles between plates. Top with pork mixture, coriander and mint. Serve with lettuce.