Ingredients Jump to Instructions ↓

  1. 65 g vermicelli rice noodles

  2. 100 g bean sprouts

  3. 1 lime , juice and zest only

  4. 1 tbsp fish sauce

  5. 1 tsp brown sugar

  6. 1 splashes vegetable oil

  7. 250 g minced pork

  8. 1 tsp finely grated ginger

  9. 1 red chilli , sliced

  10. 1/2 red onion , thinly sliced

  11. 6 cm piece cucumber , halved, seeded and diagonally sliced

  12. 2 little gem heart of lettuce , leaves separated and torn

  13. 1 tbsp sesame seeds , toasted

  14. 1 handfuls coriander leaves

Instructions Jump to Ingredients ↑

  1. Place the vermicelli noodles and bean sprouts in a heatproof bowl and cover with boiling water and leave to soak for 10 minutes, or until the noodles are just al dente. Drain and set aside.

  2. In a small bowl, mix together the lime zest and juice, fish sauce and brown sugar. Place the pork into a larger bowl and pour over the liquid, mixing well to combine.

  3. Heat a non-stick wok or large frying pan and add a splash of vegetable oil. Add the mince, then stir in the ginger and chilli and stir fry for 4-5 minutes over a high heat until the pork is browned and cooked through.

  4. To serve, pile the noodles and bean sprouts into a serving bowl. Stir in the red onion, cucumber and lettuce leaves and sprinkle over the sesame seeds. Top with the stir-fried pork, then scatter over the coriander leaves and serve.


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