Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 100grams rice noodles
- 2tablespoons fish sauce
- 1 long red chilli, deseeded, finely chopped
- 1 Lebanese cucumber, seeds removed, finely diced
- 1 sweet crunch lettuce, leaves separated (or iceberg lettuce)
- 1 bunch mint, leaves removed
- 4 spring onions, finely sliced
- 1/2 cup salted roasted cashew nuts, roughly chopped
- 2 lime, cut into wedges (to serve)
- 500grams pork mince
- 1tablespoons vegetable oil
- 1 stalk lemongrass, white part only, finely chopped
- 1 lime juice, 2 tbs juiced
- 1tablespoons palm sugar
Nutrition per serving
2170kJ / 518Cal
2170 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
27.8grams
Fat
27.8grams
Carbs
38.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place noodles into a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until soft and transparent. Drain and chop with scissors. Whisk fish sauce, lemon juice and sugar in a bowl.
Step 2 of 3
Heat oil in a frying pan over medium heat. Add pork and cook for 10 minutes, stirring constantly with a wooden spoon to break up lumps until golden. Add 1 red chilli, lemon grass and onion. Stir until combined. Cook for 2 minutes. Add sauce mixture. Stir until combined. Transfer mixture to a bowl and cool. Finely chop half the mint leaves. Add to mince mixture.
Step 3 of 3
Place lettuce leaves onto a platter. Spoon noodles and cold mince mixture into “cups”. Top with diced cucumber and remaining mint leaves. Serve with cashew nuts, sliced chilli and lime wedges.
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