Copyright 2002, Donna Hay: Modern Classics, Book 1
(Note: British spelling copied with integrity)
1 1/2 pounds pork mince
1 stalk lemongrass, finely sliced
2 red chillies, seeded and hopped
1 red onion, thinly sliced
5 oz. mung bean vermicelli noodles
3 tablespoons fish sauce
1/4 cup lime juice
1 1/2 tablespoons Brown sugar
1/3 cup mint eaves
baby cos (romaine) lettuce leaves to serve
Heat a wok or frying pan over high heat. Add the mince and cook for 5 minutes or until golden and cooked through. Place in a bowl and mix with the lemongrass, chilli and onion.
Break the noodles into short lengths and place in a heatproof bowl. Cover with boiling water and set aside for 5 minutes. Drain.
Mix the fish sauce with the lime juice and sugar until well combined. Pour over the pork. Toss the pork mixture with the noodles and mint leaves. Serve with the lettuce leaves.