Pork

Vietnamese noodles with pork and herbs

Name: Vietnamese noodles with pork and herbs recipe
Yield: 4
Ingredients: 500g pork sausage; 80.00 ml peanut oil; 40.00 ml kecap manis; 200g thin rice vermicelli noodles, cooked according to packet instructions; 250g (1 packet) bean sprouts; 187.50 ml each coriander,; 2 long green shallots, finely chopped; 1 iceberg lettuce, leaves separated; 2 long red chillies, finely chopped; 2 garlic cloves, crushed; 2 tsp finely grated ginger; 40.00 ml crunchy peanut butter; 50g peanuts; 1 tsp caster sugar; 40.00 ml fish sauce; Juice of 1 lime, plus wedges to serve; Sunflower oil, for deep-frying; 100g thin rice vermicelli

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by Shannon Bennett

Chef

Nov 02, 2018

“This vibrant salad-style dish will impress.”

6 (500g) pork sausages
2 tbs peanut oil
2 tbs kecap manis
200g thin rice vermicelli noodles, cooked according to packet instructions
250g (1 packet) bean sprouts
3/4 cup each coriander, Vietnamese mint and Thai basil
2 long green shallots, finely chopped
1 iceberg lettuce, leaves separated

Chilli-peanut dressing

2 tbs peanut oil
2 long red chillies, finely chopped
2 garlic cloves, crushed
2 tsp finely grated ginger
2 tbs crunchy peanut butter
1/3 cup (50g) roasted peanuts, chopped
1 tsp caster sugar
2 tbs fish sauce
Juice of 1 lime, plus wedges to serve

Crisp-fried rice vermicelli (optional)

Sunflower oil, for deep-frying
100g thin rice vermicelli

Method

1.

For dressing, heat oil in a small frying pan over medium-low heat, add chilli, garlic and ginger and cook for 3-4 minutes until fragrant. Add peanut butter, peanuts and sugar. Cook for 2 minutes. Add fish sauce, lime juice and ¼ cup (60ml) water. Bring to a simmer, then set aside to cool.
2.

Squeeze sausage meat from casings and form teaspoonfuls into small meatballs
3.

Heat oil in a non-stick frying pan over medium heat. Fry meatballs for 5 minutes or until browned and cooked. Deglaze pan with kecap manis. Remove from heat and loosely cover with foil to keep warm.
4.

For crisp-fried vermicelli, fill a wok or large heavy-based pan to a third with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry noodles for 30 seconds or until puffed. Remove with a slotted spoon and drain on paper towel.
5.

Combine noodles, sprouts, two-thirds of the herbs, shallots and half the dressing in a bowl. Divide among lettuce leaves, top with meatballs, remaining herbs and dressing and fried vermicelli. Serve with lime wedges.