Vietnamese vermicelli bowl with pork

• 200 g rice vermicelli noodles
• 300 g pork shoulderthinly sliced
• 2 tbs soy sauce
• 1 tbs fish sauce
• 1 tsp sugar
• 2 garlic clovesminced
• 1 tbs vegetable oil
• 1 carrotlarge, julienned
• 1 cucumbersliced into half-moons
• 15 g fresh mint
• 15 g Thai basil
• 15 g cilantro
• 50 g roasted peanutscrushed
• 2 limejuiced
• 2 tbs white vinegar
• 3 tbs water
• 1 Thai chilifinely minced, optional

1. 1

   Bring a large pot of water to boil. Add rice vermicelli noodles and cook according to package directions, usually 2-3 minutes until tender. Drain through colander and rinse with cold water until cool. Set aside.

2. 2

   While noodles cook, make nuoc cham: whisk together lime juice, fish sauce (1 tbs), white vinegar, water, sugar, and minced Thai chili if using in a small bowl until sugar dissolves. Set aside.

3. 3

   Heat vegetable oil in skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Add sliced pork to skillet and cook, stirring frequently, until browned and cooked through, about 3-4 minutes. Add soy sauce and toss to coat. Remove from heat.

5. 5

   Prepare herb garnishes: pick fresh mint, Thai basil, and cilantro leaves from stems and arrange on serving plates.

6. 6

   Divide cooled rice noodles between two bowls. Top each bowl with half the cooked pork, julienned carrot, sliced cucumber, fresh herb leaves, and crushed peanuts.

7. 7

   Serve immediately with nuoc cham on the side for drizzling. Mix everything together before eating.

   Tip: Leftovers keep well for 1 day - store components separately and assemble when ready to eat.

• skillet (30cm (12-inch))
• saucepan (2-liter (2-quart))
• mixing bowl
• cutting board
• fine mesh strainer
• whisk

Per serving

Nutritional values are estimates only.