Vietnamese mushrooms and pork with noodles
Preparation: 20 minutes Cooking: 22 minutes Serves: 4
400g ofbutton, cup or flat mushrooms 2 garlic cloves, chopped 1 tsp of lemongrass paste or finely chopped fresh lemongrass 2 eschalots (French shallots), chopped 2cm piece ginger, peeled, chopped 1 green chilli, halved, seeds removed 2 tbsp of grated palm sugar 3 tbsp of fish sauce 2 tbsp of sweet chilli sauce 1 lime, juiced 300g of rice vermicelli noodles 1 tbsp of vegetable oil 400g of pork mince 2 cups of bean sprouts, ends trimmed 2 cups of Asian herbs, such as mint, Thai basil, Vietnamese mint and coriander
Finely chop mushrooms by hand or 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 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 tbsp 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 with remaining palm sugar mixture.