80g (2 oz) dried glass noodles (also known as mung bean, cellophane, bean thread vermicelli noodles)
300g (14 oz) pork mince
6 small Asian red shallots (or 1 large eschallot), sliced
4 tbsp finely chopped sawtooth coriander (use regular coriander as an alternative)
3 tbsp finely chopped spring onion (scallions)
¼ cup mint leaves
cabbage, snake beans and spring onion to serve
Dressing:
2 tbsp raw glutinous rice*
4 tbsp fish sauce
2 tbsp finely shaved palm sugar
2 tsp chilli powder (or to taste)
3 tbsp lime juice
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