6 cups chicken stock (broth)
250g (1/2 pound) pork mince
1 cup small cooked prawns (shrimp), peeled
5 tablespoons lime juice
5 tablespoons fish sauce
2 teaspoons palm sugar (or soft brown sugar)
180g (6 oz) mung bean vermicelli noodles
2 cups Chinese cabbage, finely shredded
1 cup mung bean sprouts
1/3 cup coriander (cilantro) leaves
sliced fresh red chilli and fried shallots, to serve
Extra fish sauce and lime juice, to serve
I had this dish in an Irish pub in Thailand (hence the addition of cabbage) it was really delicious! The noodles are “glass noodles” sometimes referred to as cellophane noodles or mung bean noodles. If you can’t find, just use rice vermicelli.
Pairs well with …..
Guinness, of course!
Hints and Tips
If you are not fond of fish sauce, or it is hard to find, use a light soy sauce instead. Add a little at a time and taste it, so it’s not overpowering or too salty.
Soak the noodles in hot water and drain, as per packet directions.
In a large saucepan, bring 1 cup of chicken stock to boil and add the pork mince. Break up any lumps as it cooks.
Add the remaining stock, prawns, noodles, palm sugar, fish sauce, lime juice and bean sprouts and onion. Heat for a few minutes until soup is hot and just simmering. Add the cabbage. Taste and and add more fish sauce and lime juice if required.
Serve sprinkled with coriander, fried shallots and chilli, if desired
Note: Fried Shallots can be found in Asian grocery stores and the Asian section of supermarkets.