simple way to make perfect Vietnamese rice noodles with pork and herbs

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese rice noodles with pork and herbs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese rice noodles with pork and herbs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese rice noodles with pork and herbs is something that I’ve loved my entire life.

Table of Contents


  • 20g dried black fungus (wood ear) (see note)
  • 8 dried shiitake mushrooms, (see note) stalks discarded
  • 2 tablespoons dried shrimp (see note)
  • 750g pork mince
  • 1 teaspoon caster sugar
  • 60ml (1/4 cup) fish sauce
  • 1 stalk lemongrass, white part only, finely chopped
  • 1/2 bunch Thai basil
  • 1/2 bunch fresh dill
  • 1/2 bunch round mint leaves
  • 1/2 bunch fresh coriander leaves
  • 2 tablespoons vegetable oil
  • 4 eschalots, finely chopped
  • 1 tablespoon brown sugar
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 1 tablespoon rice vinegar
  • 450g packet fresh flat rice noodles (see note) or wheat noodles


  • Step 1
    Place fungus and mushrooms in a bowl, cover with warm water, then stand for 20 minutes to soften. Drain. Finely chop mushrooms, then thinly slice fungus.
  • Step 2
    Meanwhile, place shrimp in a small pan and stir over medium heat for 1 minute or until fragrant. Cool. Using a pestle and mortar, grind to a powder.
  • Step 3
    Combine pork, caster sugar, 1 tablespoon fish sauce and lemongrass. Season with pepper. Combine herbs in a clean bowl.
  • Step 4
    Heat oil in a wok over medium heat and stir-fry eschalots for 1 minute or until soft. Add mushrooms and fungus, and stir-fry for 5 minutes. Add pork mixture and stir-fry, breaking up mince with a wooden spoon, for 5 minutes or until lightly browned. Add brown sugar and stir-fry for a further minute or until sugar is caramelised. Add chicken stock, remaining 2 tablespoons fish sauce and vinegar, and bring to a simmer.
  • Step 5
    Meanwhile, place noodles in a bowl. Cover with boiling water, stir gently to loosen, then drain. Add to wok and cook, tossing gently, for 3 minutes or until combined and heated through.
  • Step 6
    Divide noodles among bowls, scatter with ground shrimp, then top with a handful of the herb mixture to serve.

So that’s going to wrap it up for this exceptional food Vietnamese rice noodles with pork and herbs recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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