Mushrooms Recipe

Vietnamese Pork & Mushrooms with Noodles

April 15, 2016

Vietnamese Pork & Mushrooms with Noodles 0 5 0

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  • Prep 20 mins
  • Cook 25 mins
  • 20 mins

    25 mins

    45 mins

  • Serve 4 Servings


400g button, cup or flat mushrooms

2 garlic cloves, chopped

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.