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  1. Home
  2. Dinner Tonight

Vietnamese Pork and Noodle Lettuce Cups

The perfect summer dinner - and great for when friends stop by! - by Jane Ash
  • 30 Dec 2019
Vietnamese Pork and Noodle Lettuce Cups
Prep: 10 Minutes - Cook: 10 Minutes - Easy - Serves 4
Proudly supported by

TIP! We used Maggi Sweet Chilli & Lemongrass Stir Fry consisting of an infusion paste and a finishing sauce. Or replace with 2/3 cup of your favourite stir-fry sauce, adding it with the noodles. Stir for 1 minute before adding carrot, onions and soy sauce.

Ingredients

55g bundle vermicelli rice noodles

1 tablespoon vegetable oil

500g lean pork mince

2 teaspoons garlic paste

150g sachet Sweet Chilli and Lemongrass Stir-Fry (See Tip)

300g bag shredded fresh carrot

5 green spring onions, thinly sliced

2 tablespoons soy sauce

8 iceberg lettuce cups

Lime wedges, to serve

Method

  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stir to separate strands. Stand for 1 minute. Drain. Cut into shorter lengths with kitchen scissors. 

  2. Heat oil in a large, non-stick wok or frying pan over a high heat. Add mince and garlic. Cook, stirring to break up mince for about 8 minutes, or until changed in colour. 

  3. Add noodles and infusion paste from sachet. Cook, stirring for 1 to 2 minutes, until combined and fragrant. 

  4. Add carrot, onions, soy and finishing sauce from sachet. Cook, stirring for a further 2 minutes, or until combined and hot.

  5. Spoon hot pork mixture into lettuce cups. Serve with lime wedges.

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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