Vietnamese pork noodle bowls
About £11.67 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Egg noodles200 nests
- Fish sauce40ml
- Limes2
- Caster sugar20g
- Garlic2 cloves
- Carrots5g
- Cucumber1
- Mint15g
- Little gem lettuce1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Mix the pork (500g) with half the fish sauce (40ml), a little sugar (20g) and grated garlic (2 cloves). Shape into small flat patties.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Make the dressing: the rest of the fish sauce, lime juice (2), sugar and 4 tbsp water. Taste, it should be sweet, sour and salty all at once.
Kitchen note Fish is done when it flakes apart easily and has turned from see-through to opaque. Skin side down first, and leave it until it lets go of the pan by itself.
- Fry or grill the patties until charred and cooked through (8 min).
- Cook the noodles (200 nests) and rinse under the cold tap.
Kitchen note Noodles go from perfect to mush fast. Cook them a minute less than the packet says, rinse under the cold tap, and they'll finish in the pan.
- Build bowls of noodles, lettuce (1), matchstick carrot (5g) and cucumber (1), mint (15g) and the patties. Pour over the dressing.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.