- 0:10 Prep
- 0:15 Cook
- Capable cooks
Pork mince: Trot down to the supermarket for a handy stand-by to rev up tonight’s dinner!
Ingredients
- 400g pork mince
- 1/4 cup dried breadcrumbs
- 4 garlic cloves, crushed
- 2 eschalots, peeled, finely chopped
- 2 tablespoons fish sauce
- 250g dried rice vermicelli noodles
- 1/3 cup Vietnamese dipping sauce for spring rolls (see note)
- 1/3 cup lemon juice
- 1/4 iceberg lettuce, shredded
- 1 cup chopped fresh mint leaves
- 1 cup chopped fresh coriander leaves
Equipment
- You'll need 8 pre-soaked bamboo skewers.
Method
- Step 1Combine mince, breadcrumbs, garlic, eschalot and half the fish sauce in a bowl. Season with pepper. Shape 1/4 cup mixture around each skewer.
- Step 2Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Place in a large bowl. Add dipping sauce, lemon juice and remaining fish sauce. Toss to coat.
- Step 3Preheat a lightly greased barbecue plate or chargrill on medium-high heat. Cook skewers, turning, for 8 minutes or until cooked through.
- Step 4Toss lettuce, mint and coriander through noodle mixture. Serve with skewers.
Nutrition
2125 kj
Energy
10.6g
Fat Total
4g
Saturated Fat
3.7g
Fibre
29.2g
Protein
54mg
Cholesterol
1409mg
Sodium
71.8g
Carbs (total)
All nutrition values are per serve
Notes
Vietnamese dipping sauce for spring rolls is available from the Asian grocery aisle of the supermarket. You’ll need 1 bunch each of mint and coriander.
- Author: Lucy Nunes
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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