- 250g vermicelli rice noodles
- 4 carrots, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 large red onion, thinly sliced
- handful each mint and coriander leaves
- juice 6 limes
The same shape, but smaller than…
- 2 tbsp caster sugar
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 2 red chillies, cut into thin slices
- drizzle vegetable oil
- 300g lean pork mince
Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.
Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.
Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.