Saturday, May 7, 2011

Vietnamese rice noodles with pork and herbs recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Vietnamese rice noodles with pork and herbs recipe. Enjoy a collection of quick & easy recipes and learn how to make Vietnamese rice noodles with pork and herbs. 

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

More Rice Recipes:

Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice
Chinese fried rice
Island-Style Fried Rice

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