This recipe is absolutely wonderful, full of fresh ingredients, spicy, hot, sour.......... right up my street, and, it's an absolute doddle to make, use up any leftover cooked pork belly you might have, trimming off any excess fat, or, shred cooked pork shoulder into it, great way of using up bits and pieces
This recipe will serve 4 people
Shopping list
A good handful of fresh shiitake, oyster and enoki mushrooms
100g go thin glass noodles soaked in boiling water
200g of Pork ( or 200g of Pork mince)
4 spring onions sliced into thin rings
A good handful of fresh chopped coriander
For the broth
1500ml of good quality chicken stock
A pinch of salt
2 red hot chilli sliced in half lengthwise
A pinch of brown sugar (palm sugar if you have it)
2 finely chopped lemon grass stalks
4 lime leaves
A good splash of fish sauce
Method
First make the broth
Bring the stock to a simmer and add all of the broth ingredients and cook for 5 minutes
Now add the mushrooms, pork and the noodles and cook for 5 more minutes
Serve immediately into warm bowls and top with the coriander and spring onions
Now again, you can add whatever takes your fancy really, if you don't want Pork, try prawns, scallops, fish pieces, strips of beef............