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    rice noodles with spicy Lemongrass pork

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    rice noodles with spicy Lemongrass pork

    This is inspired by the South East Asian dish laab. You can swap the pork here for minced beef, veal or turkey.

    • Preparation time: 20 minutes, plus soaking
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes


    500g lean British pork mince
    2 lemongrass stalks, inner core finely chopped
    1 large Essential red onion, finely sliced
    3 garlic cloves, crushed
    2 red chillies, sliced
    3 tbsp fish sauce
    4 tsp maple syrup
    1½ tbsp Essential sunflower oil
    2 limes, juice of 1, 1 cut into wedges
    200g pack vermicelli rice noodles
    ½ cucumber, finely sliced
    2 Essential little gem lettuces, shredded
    ½ x 25g pack mint, leaves shredded, plus extra leaves to serve


    1. In a large mixing bowl, combine the pork mince, lemongrass, onion, garlic and 1 sliced chilli with 1½ tbsp fish sauce and 2 tsp maple syrup. In a small bowl, make a fish sauce dressing by mixing the remaining 1½ tbsp fish sauce and 2 tsp maple syrup with ½ tbsp sunflower oil and the lime juice.

    2. Soak the noodles in a large bowl of just-boiled water for 10 minutes, then drain and rinse under cold water. Shake dry thoroughly in a sieve, then toss in a bowl with the cucumber, lettuce and fish sauce dressing.

    3, Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the pork mixture and fry, stirring regularly and breaking up the mince with a wooden spoon, for 8-10 minutes, until cooked through, piping hot and just starting to brown. Take off the heat and cool for a minute, then toss through the mint. Serve with the noodle salad, extra lime wedges and a scattering of the remaining red chilli plus some extra mint.

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