Ingredients (serves 10)
- 1.2kg pork mince
- 125mls grape seed oil
- 6 cloves garlic, chopped
- 4 long red chillies, chopped
- 80g ginger, finely chopped
- 2 stalks lemongrass, finely chopped
- 100mls sweet soy sauce
- 220g palm sugar, grated
- 120mls fish sauce
- 60mls lime juice
- 150g glass noodles
- 25g coriander, chopped
- 45g mint
- 400g Chinese cabbage, shredded
- 2 apples, julienne
- 4 eschalots, thinly sliced
- 90g roasted peanuts, chopped
Method
- Heat oil in a large frying pan over high heat. Add pork mince and cook, stirring, until browned. Add garlic, chilli, ginger and lemongrass, toss and cook for 2 minutes.
- Combine sweet soy, palm sugar, fish sauce and lime juice. Stir through pork and continue cooking for a further 5 minutes.
- Whilst the pork is cooking, soak noodles in warm water for 10 minutes then drain.
To serve
- Toss pork mixture with herbs, cabbage, apple and noodles. Serve topped with sliced eschalots and peanuts. Garnish with extra herbs
Cost per plate approx $4.50*
