This is one of the most delicious and SIMPLE recipes ever.
I love it, and should really make it more often as it is easy and so healthy.
You can add/substitute or omit items from the ingredients list depending on what is in your cupboard/fridge, but for that really fresh Asian taste – you really need to have a your mint, coriander, sesame oil, fish sauce and lime. Since we grow our own mint, coriander AND limes… that is usually not a problem!!
The crunch factor is achieved with the raw beansprouts, cucumber, lettuce and fried shallots. You totally could add some crushed roasted peanuts to the top if you wanted to. To be honest, my kids aren’t fantastic with the raw vegetables – Nick does eat the raw beansprouts (albeit one at a time), but they love the noodles, soup, char siu pork and omelette, and that is generally enough to get them full.
Biggest bonus I reckon, is that if you are on a diet, you can pretty much eat as much as you want of this dish and not feel guilty about it – just watch your type of protein and portion!
INGREDIENTS (serves 2)
400-500g either Char siu pork (Chinese BBQ roast pork; I buy mine from a Chinese butcher in China Town) – or you can substitute in other yummy meats from the Chinese butcher – eg roasted duck or roast pork, or just use something from your fridge/freezer – eg pan fried chicken, pork, beef, fish.
3 eggs, beaten and fried into omelettes and chopped into strips
2 cups of shredded iceberg lettuce (or rocket/baby spinach combo if you want a different flavour)
1 large (or 2 small) Lebanese cucumbers cut into matchsticks
Handful of fresh, raw bean sprouts – washed and de-hulled if necessary
Handful (about 1/2 cup) of mint – shredded/roughly chopped
Handful (about 1/2 cup) of coriander – shredded/roughly chopped
Fried shallots (can buy in a pack at the supermarket)
2 “cakes” of thin (vermicelli) rice noodle (ie 2 servings)
500 of chicken/beef stock
Dash of sesame oil
Dash of fish sauce
Juice of 1 lime
Dash of soy
- Put your dry rice noodle in a bowl or pot, cover with boiling water and sit for 5-10 min until soft
- In the meantime, bring your stock to the boil, add your sesame oil, fish sauce and soy
- Arrange your lettuce, cucumber, pork, egg, beansprouts, mint and coriander in a bowl with your cooked rice noodle
- Pour your hot stock over the top and sprinkle with fried shallots
- Serve immediately
Coming up VERY soon is a collaboration dinner post I am doing with my good friend and champagne blogger from “Bubble & Flute,” Marnie. Stay tuned – it will be AH-MAZING!
As always, make sure you SHARE SHARE SHARE this post to spread the deliciousness!!!
Till next time, HAPPY EATING!!