for 4 person

Rice noodles

250 g	rice noodles
	water, boiling

Mince

2 tbsp	sesame oil
500 g	minced meat (pork)
2	garlic clove, finely chopped
3	lemongrass, core finely chopped
4 cm	ginger, finely grated
1	red chilli, deseeded, finely chopped
½ bunch	Thai basil, finely chopped
1 bunch	coriander, finely chopped
2 ½ dl	meat bouillon
2 ½ tbsp	fish sauce
3 tbsp	rice vinegar

Bowl

1	cucumber, peeled, halved, deseeded, sliced
½ bunch	Thai basil, leaves torn off
1 bunch	coriander, leaves torn off
1	lime, rinsed with hot water, dabbed dry, cut into wedges

How it's done

Rice noodles

Boil the rice noodles in water for approx. 10 mins. until al dente, drain.

Mince

Heat the oil in a wide frying pan or wok. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Sauté the garlic, lemongrass, ginger and chilli in the same pan for approx. 2 mins. Return the meat to the pan, mix in the herbs. Pour in the stock, fish sauce and rice vinegar, bring to the boil.

Bowl

Divide the rice noodles, mince, cucumber and herbs into bowls. Serve with the lime.

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