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