Name: Vietnamese Pork Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 125g thin vermicelli rice noodles; 16 store-bought spring rolls; 1 tbsp olive oil; 500g pork mince (or chicken mince); 2 garlic cloves, minced; 1 tbsp tamari (or all-purpose soy sauce); 1 tbsp dark soy sauce (see note 1); 1 tbsp rice wine vinegar; 1 tbsp brown sugar; 2 gem lettuce heads, leaves removed; 2 handfuls beansprouts; 2 carrots, grated or julienned (I use this peeler); 1 handful picked mint leaves; 2 limes, halved; 1/2 cup water; 1/4 cup fish sauce; 1/4 cup white sugar; 1/4 cup lime juice, freshly squeezed; 1 garlic clove, finely chopped; 1 birds eye chilli, seeds removed, finely chopped (optional)

Instructions

Cook the noodles as per the packet instructions, rinse in cold water and set aside.
Cook the spring rolls as per the packet instructions, and leave them in the oven to keep warm.
Heat the olive oil on high heat in a large skillet, add the pork mince and cook for 2-3 minutes until sealed.
Add the garlic. Cook, stirring for 1 minute.
Add the tamari (or all-purpose soy if using), dark soy sauce, rice wine vinegar and brown sugar. Cook for 5-8 minutes until caramelised and sticky. Avoid stirring it too much, as this slows down the caramelisation.
Combine the dressing ingredients, and set aside.
Arrange the noodles, cooked pork, spring rolls, lettuce, bean sprouts, carrot, mint and lime halves in a bowl.
Dress each bowl individually generously with the dressing and serve.

Notes

Note 1 – The dark soy gives the pork a depth of colour. You can substitute it with more regular tamari or soy sauce. The end dish will not be as dark but will still be delicious and flavourful.

Tip – If the dressing is too advanced for some of the eaters in your family, try combining equal parts tamari or soy sauce, lime juice and sweet chilli sauce. This can be used as a dressing instead.

MAKE AHEAD AND LEFTOVERS – Refrigerate the cooked pork for up to 3 days. Reheat in the microwave. Not suitable to freeze.