Vietnamese pork noodlesSeptember 24, 2013
This pork dish will whisk you away to the busy streets of Vietnam with every bite.
Ingredients for two people
|350 g||pork strips|
|2 tbs||soy sauce|
|2 tbs||fish sauce|
|1 tsp||brown sugar|
|1||chilli, de-seeded & finely chopped|
|2 tbs||vegetable oil|
|1/2||iceberg lettuce, finely sliced|
|2 stems||spring onion, julienned|
|200 g||vermicelli noodles|
For the pork
Place the pork strips into a small bowl and add half of the soy sauce, mix the pork until the completely covered in the soy. Set aside to marinate.
For the dressing
In a small bowl add the remaining soy sauce, fish sauce, sugar, grated ginger, the finely chopped red chilli, and the vegetable oil, whisk together until the sugar has dissolved and then leave aside.
Before you start the noodles, prepare the carrots, mint, iceberg lettuce, and spring onions. Set them aside so they are ready to go when the pork is ready to serve.
For the noodles
Bring a pot of water to boil, add the vermicelli noodles and cook for 2 minutes on the stove. Remove the pot from the heat and leave the vermicelli noodles in for another 2 minutes. Drain and leave aside.
For the pork
Heat some oil in a pan over high heat, add the pork and cook for 2-3 minutes, stirring regularly, until the pork is just cooked through. Remove from the heat and leave aside.
Divide the noodles between bowl, top with the pork and then the carrots, mint, iceberg lettuce, and spring onions. Dress each bowl with a few good spoons of the dressing and then get involved!
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