Informations supplémentaires
30 min.
|
594 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic and the chili pepper. Separate the lettuce leaves. Separate the cilantro and mint leaves from the stems. Cut the carrot into thin sticks or grate it. Slice the peppers and the shallot. Cut the limes in half. Bring a pot of water to a boil for step 4.
2. Make the sauce
In a bowl, combine the juice of both limes with the fish sauce, brown sugar and 1/4 2P | 1/3 3P cup of hot water to dissolve the sugar. Set aside.
3. Cook the pork
Heat a drizzle of oil in a pan over medium high. Add the pork and cook for 4-5 minutes. Add half of the sauce, the shallot, the garlic, half of the mint and cilantro leaves and the chili pepper, to taste (caution! spicy). Cook for another 1-2 minutes.
4. Cook the vermicelli
Cook the vermicelli in the pot of water 2-3 minutes. Drain, rinse a bit and reserve.
5. Plate your dish
Serve the vermicelli and the pork in the lettuce leaves. Garnish with the rest of the herbs, the carrots, the peppers and the rest of the sauce. You can also eat the meal as a salad. Bon appétit!
1unitBoston Lettuce
280gGround Pork
1unitFresh Mint and Cilantro
30mlFish Sauce
1unitShallot
1unitFresh Chili Pepper
140gRice Vermicelli
2unitLime
20gBrown Sugar
3unitMini colorful peppers
1unitCarrot(s)
1unitGarlic Clove(s)
What you need
Pot, strainer, pan, bowl.
594 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
64g
21%
fat
22g
34%
cholesterol
91mg
30%
fiber
4g
16%
protein
33g
saturated
8g
40%
sodium
934mg
39%
sugar
12g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg