Serves 4
100g mixed mushrooms (shiitake, oyster or enoki work well)
100g thin glass noodles, soaked in boiling water for 5 minutes, then drained
100g minced pork
2 spring onions, sliced
Small handful of coriander, chopped
4 lime wedges (optional)
For the broth:
1.5 litres chicken stock
0.5 tsp salt
1 hot red Thai chilli, sliced in half lengthways
1 tsp palm sugar or brown sugar alternative
Juice of 1 lime
1 lemon grass stalk, finely chopped
4 lime leaves
2 tbsp fish sauce
Method
1. First make the broth. Bring the stock to the boil, then add all the other broth ingredients and simmer for a few minutes to infuse.
2. Add the mushrooms, noodles and pork, stirring well to break up the meat, and cook for 3-4 minutes.
3. Serve with the spring onions and coriander sprinkled on top and, if you wish, a wedge of lime on the side.
Recipe taken from itsu: the cookbook by Julian Metcalfe & Blanche Vaughan (Mitchell Beazley, £15.99) – get your copy here!
100g mixed mushrooms (shiitake, oyster or enoki work well)
100g thin glass noodles, soaked in boiling water for 5 minutes, then drained
100g minced pork
2 spring onions, sliced
Small handful of coriander, chopped
4 lime wedges (optional)
For the broth:
1.5 litres chicken stock
0.5 tsp salt
1 hot red Thai chilli, sliced in half lengthways
1 tsp palm sugar or brown sugar alternative
Juice of 1 lime
1 lemon grass stalk, finely chopped
4 lime leaves
2 tbsp fish sauce
Method
1. First make the broth. Bring the stock to the boil, then add all the other broth ingredients and simmer for a few minutes to infuse.
2. Add the mushrooms, noodles and pork, stirring well to break up the meat, and cook for 3-4 minutes.
3. Serve with the spring onions and coriander sprinkled on top and, if you wish, a wedge of lime on the side.
Top tip
Try making this with prawns instead of pork – a delicious (and still low fat) alternative.
Recipe taken from itsu: the cookbook by Julian Metcalfe & Blanche Vaughan (Mitchell Beazley, £15.99) – get your copy here!
