Ingredients
- Vermicelli Rice Noodles (1/2 bag)
- Bean Sprouts (200g)
- Lime (Zest and juice of 2)
- Fish Sauce (2-3 tbsp)
- Muscovado Sugar (1 tsp)
- Red Onions (1 sliced)
- Lettuce (2 small)
- Minced Pork (500g)
- Ginger (Knob)
- Cayenne Pepper (Pinch)
- Sunflower Oil (2 tsp)
- Sesame Seed (2 tbsp)
- Sirloin steak (4)
- Red Chilli (1 sliced)
Instructions
Steps
- In a heatproof bowl, add vermicelli rice noodles and bean sprouts, then pour boiling water over them. Let them sit for 4 minutes or until the noodles soften. Drain and rinse under cold water, then drain again and return to the bowl.
- Combine the lime zest and juice, fish sauce, and muscovado sugar in a small bowl. Pour this mixture over the noodles along with the sliced red onion and lettuce, and mix well.
- For a meat option, heat a bit of sunflower oil in a non-stick frying pan. Add 500g minced pork, a small piece of grated ginger, and a pinch of cayenne pepper. Stir-fry for about 10 minutes until the meat is browned and cooked through. Incorporate this into the noodle mixture, divide into bowls, and serve warm.
- If using steak, prepare the rice noodle salad as above. In a frying pan, heat 1 tsp sunflower oil. On a plate, spread 2 tbsp sesame seeds. Rub 1 tsp oil over 4 sirloin steaks and coat them in the sesame seeds. Fry for 5 minutes for medium-rare, flipping halfway. After cooking, allow to rest for 5 minutes before slicing thinly. Toss in 1 sliced red chilli and a handful of mint leaves into the noodles, then top with the steak slices before serving.
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