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Preparation Time 20 minutes | Cooking Time 15 minutes
Ingredients (serves 4)
20g dried black fungus (wood ear) (see note)
8 dried shiitake mushrooms, (see note) stalks discarded
2 tbs dried shrimp (see note)
750g pork mince
1 tsp caster sugar
60ml (1/4 cup) fish sauce
1 stalk lemongrass, white part only, finely chopped
1/2 bunch each Thai basil, dill, apple (round-leaf) mint and coriander, leaves picked
2 tbs vegetable oil
4 eschalots, finely chopped
1 tbs brown sugar
125ml (1/2 cup) chicken stock
1 tbs rice vinegar
450g packet fresh flat rice noodles (see note) or wheat noodles
Method
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.
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.
Combine pork, caster sugar, 1 tbs fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.
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 tbs fish sauce and vinegar, and bring to a simmer.
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.
Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.
Notes
Available from Asian grocers.
Source
MasterChef - October 2010, Page 122
Recipe by Sophia Young
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