Ingredients
- fish sauce 2 tbsp
- turmeric ½ tsp
- lemongrass 2 stalks, chopped
- garlic 2 cloves, chopped
- caster sugar 120g
- sesame oil 1 tbsp, plus extra for drizzling
- coriander a small bunch, plus a few leaves to decorate
- pork tenderloin 500g, thinly sliced
- rice wine vinegar 200ml
- red chilli 2, seeded and chopped
- roasted salted peanuts 3 tbsp, crushed
- flat rice noodles 250g
- mint leaves from a small bunch
Method
-
Step 1
Mix together the fish sauce, turmeric, lemongrass, garlic, 20g sugar, sesame oil and ½ the coriander. Mix the pork with the marinade and leave for 30 minutes or overnight.
-
Step 2
Heat the vinegar and remaining sugar in a small saucepan. Boil until thickened for about 5-10 minutes, then cool. Add the chilli, peanuts and remaining coriander.
-
Step 3
Pour boiling water over the noodles until al dente. Drain, rinse with cold water and drain again. Dry in a tea towel and drizzle with a little extra oil to keep from sticking.
-
Step 4
Heat a frying pan until very hot. Fry the pork until browned and serve over the noodles with the sticky chilli and peanut sauce, a few coriander leaves and the mint.
Nutritional Information
- Kcals 610
- Carbs 85.2g
- Protein 34.3g
- Fat 17g
- Salt 1.19g
- Fibre 0.4g
