Vietnamese Pork and Vermicelli in Lettuce Cups

Vietnamese Pork and Vermicelli in Lettuce Cups

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, November 1, 2015.
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Pan-fried Vietnamese pork mixed with spring onions, ginger, garlic and kaffir lime, with vermicelli noodles dished up in lettuce cups. Served with a dipping sauce, chilli, and coriander.

Ingredients

VIETNAMESE PORK AND VERMICELLI

  • 3 spring onions, white part, finely sliced
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, minced
  • 1 kaffir lime leaf, central stem removed, finely sliced
  • 600 g pork mince
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 250 g mung bean vermicelli noodles

DIPPING SAUCE

  • 1/2 clove garlic, minced
  • 1 tablespoon runny honey
  • 1 tablespoon fish sauce
  • 2 tablespoons water
  • Juice of 1 lemon
  • 1 tablespoon soy sauce
  • 1 spring onion, green part, finely sliced
  • 1/2 chilli, finely chopped (optional)

VEGETABLES

  • 1 capsicum, core and seeds removed and thinly sliced
  • 2 carrots, peeled and grated
  • 2 spring onions, green part, finely sliced
  • 150 g mung bean sprouts

TO SERVE

  • 2 baby cos lettuces, leaves separated
  • 1/2 chilli, finely sliced (optional)
  • 1/4 cup coriander leaves
  • 2 tablespoons sweet chilli sauce

Steps

  1. a full kettle of water to the boil.
  2. Heat a drizzle of oil in a fry-pan on medium heat. Cook spring onions (white part), ginger, garlic and kaffir lime leaf for 1 minute. Add pork mince, increase heat to high and cook for a further 8–9 minutes. Break up mince with a spoon or fork, until browned and cooked through. Stir through fish sauce, soy sauce and lemon juice and remove from heat.
  3. While pork is cooking, place noodles in a large, heat-proof bowl and pour over boiling water to cover. Stir with a fork to separate strands, and leave for 4 minutes to cook. Drain, run under cold water then drain well. Use kitchen scissors to snip noodles in a few places, to make them easier to eat. Drizzle with a little sesame oil to avoid sticking, and set aside.
  4. In a bowl, mix together all dipping sauce ingredients, then set aside.
  5. Place all vegetables in a large bowl, add half of the remaining dipping sauce and gently toss to combine.
  6. Place vegetables, noodles, pork mince and dipping sauce in the middle of the table. Spoon some vegetables, noodles and pork into lettuce cups, top with a drizzle of dipping sauce. Sprinkle with chilli (if using), coriander and drizzle with sweet chilli sauce. Alternatively, toss noodles with pork and vegetables. Serve on a bed of shredded lettuce. Top with dipping sauce, coriander and sweet chilli sauce.

Nutritional Information

Energy 1926 kj
460 kcal
Protein 31.0g
Carbohydrate 58.6g
Fat 10.9g