Name: Vietnamese Caramel Pork Noodle Bowls
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500g pork mince; 2 cloves garlic, crushed; 3cm piece fresh ginger, peeled, grated; 2 tsps chilli paste (sambal oelek); 1⁄4 cup firmly packed brown sugar; 2 tblsps fish sauce; 1 tblsp lemongrass paste; 200g rice stick noodles; 2 Lebanese cucumbers, chopped; 1 large carrot, peeled, finely shredded; 2 green spring onions, thinly sliced diagonally; 1 cup fresh coriander leaves; Lime wedges, to serve

TIP! For a more subtle spice flavour, reduce the harissa to 2 tsps and swap chilli sauce for barbecue sauce. Baba ganoush, also known as eggplant dip, is a traditional Middle Eastern dip. You’ll find it near the other fresh dips in supermarkets.

Ingredients

500g pork mince

2 cloves garlic, crushed

3cm piece fresh ginger, peeled, grated

2 tsps chilli paste (sambal oelek)

1⁄4 cup firmly packed brown sugar

2 tblsps fish sauce

1 tblsp lemongrass paste

200g rice stick noodles

2 Lebanese cucumbers, chopped

1 large carrot, peeled, finely shredded

2 green spring onions, thinly sliced diagonally

1 cup fresh coriander leaves

Lime wedges, to serve

Method

Heat a lightly oiled wok over a high heat. Add pork, garlic, ginger and chilli. Stir-fry for 5 to 6 minutes, breaking up mince, until well browned all over.

Reduce heat to medium. Stir in brown sugar, fish sauce, lemongrass and 1⁄4 cup water. Simmer for about 5 minutes, stirring occasionally, until caramelised.

Meanwhile, prepare rice noodles according to packet directions. Drain.

Divide pork, noodles, cucumber, carrot, onions and coriander leaves among four bowls. Serve with lime wedges.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Ingredients

Method

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