Meals and Courses

Ingredients
  • 250 g (8 oz) mung bean vermicelli
  • 2 tablespoons sunflower oil
  • 4 garlic cloves, crushed
  • 175 g (6 oz) minced pork
  • 2 teaspoons caster sugar
  • 125 g (4 oz) cooked, peeled prawns
  • 2 shallots, finely sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 small red chillies, finely chopped
  • 2 small green chillies, finely chopped
  • 3 tablespoons roasted peanuts, chopped, plus extra to serve
  • 2 tablespoons chopped coriander leaves
  • 2 spring onions, diagonally sliced
  • 1 large red chilli, diagonally sliced
  • coriander leaves
Directions

Soak the vermicelli in warm water for about 6–7 minutes. Drain well and, using a pair of scissors, snip them into shorter lengths.

Heat the oil in a frying pan and lightly brown the garlic. Add the pork, crumbling and breaking up the meat until it has separated and is cooked through. Add 1 teaspoon of the sugar and mix together.

Remove from the heat and stir in the noodles, prawns, shallots, fish sauce, lime juice, the remainder of the sugar, chillies, peanuts and coriander.

Toss the ingredients together and serve in heaped portions, garnished with spring onions, red chilli, coriander leaves and the extra chopped roasted peanuts.

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