1 tbs lemongrass paste or finely chopped fresh lemongrass
2 Eschalots (French shallots), chopped
2cm piece ginger, peeled, chopped
1 green chilli, halved, seeds removed
2 tbs grated palm sugar
3 tbs fish sauce
2 tbs sweet chilli sauce
1 lime, juiced
300g rice vermicelli noodles
1 tbs vegetable oil
400g pork mince
2 cups bean sprouts, ends trimmed
2 cups Asian herbs, like mint, Thai basil, Vietnamese mint & coriander
1Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped. Remove to a bowl. Finely chop garlic, lemongrass, eschalots, ginger and chilli by hand or in the food processor.
2Combine palm sugar, fish sauce, sweet chilli sauce and lime juice in a bowl. Cook rice vermicelli noodles following packet directions. Drain, cover and keep warm.
3Heat a large wok over medium heat until hot. Add oil and garlic mixture, stir-fry until soft and aromatic. Add mushrooms, increase heat to high, stir-fry for 3-5 minutes until moisture has almost evaporated. Add pork mince, stir-fry for 5 minutes until mince is cooked. Add 2 tbs palm sugar mixture and stir-fry for 2 minutes.
4Pile noodles into bowls or plates. Spoon over mushroom and pork mince. Top with bean sprouts and herbs. Serve drizzled with remaining palm sugar mixture.