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rice noodles with spicy Lemongrass pork
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This is inspired by the South East Asian dish laab. You can swap the pork here for minced beef, veal or turkey.
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.
Typical values per serving:
This recipe was first published in November 2020.
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