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Ingredients

  • 2 tbsp fish sauce
  • ½ tsp turmeric
  • 2 stalks lemongrass, chopped
  • 2 cloves garlic, chopped
  • 120g caster sugar
  • 1 tbsp sesame oil, plus extra for drizzling
  • a small bunch coriander, plus a few leaves to decorate
  • 500g pork tenderloin, thinly sliced
  • 200ml rice wine vinegar
  • 2 red chilli, seeded and chopped
  • 3 tbsp roasted salted peanuts, crushed
  • 250g flat rice noodles
  • from a small bunch mint leaves

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.

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