Vietnamese rice noodles with pork and herbs

Dont go out for Vietnamese when you can make this suprisingly simple and super fast recipe at home.

Recipe «Vietnamese rice noodles with pork and herbs» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 20g dried black fungus, 8 dried shiitake mushrooms, stalks discarded, 2 tbsp dried shrimp, 750g pork mince, 1 tsp caster sugar , 60ml fish sauce, 1 stalk lemongrass, white part only, finely chopped, 1/2 bunch each Thai basil, dill, apple mint and coriander, leaves picked , 2 tbsp vegetable oil, 4 eschalots, finely chopped, 1 tbsp brown sugar, 125ml Massel chicken style liquid stock, 1 tbsp rice vinegar, 450g packet fresh flat rice noodles or wheat noodles.

Ingredients:

• 20g dried black fungus 
• 8 dried shiitake mushrooms, stalks discarded 
• 2 tbsp dried shrimp 
• 750g pork mince 
• 1 tsp caster sugar 
• 60ml fish sauce 
• 1 stalk lemongrass, white part only, finely chopped 
• 1/2 bunch each Thai basil, dill, apple mint and coriander, leaves picked 
• 2 tbsp vegetable oil 
• 4 eschalots, finely chopped 
• 1 tbsp brown sugar 
• 125ml Massel chicken style liquid stock 
• 1 tbsp rice vinegar 
• 450g packet fresh flat rice noodles or wheat noodles 

Instructions

1. Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.
2. Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.
3. Combine pork, caster sugar, 1 tablespoon fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.
4. Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tablespoons fish sauce and vinegar, and bring to a simmer.
5. Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.
6. Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.