Put the pork in a mixing bowl, add the fish sauce, soy sauce, rice wine vinegar, and five-spice powder and leave to marinate for 30 minutes, (or overnight in the refrigerator). Meanwhile, put the vermicelli in a bowl, cover with boiling water, and leave for 6 minutes or until soft. Drain, rinse, then drain again and put to one side.
Heat 1 tablespoon of the oil in a wok, swirling it around well to coat the surface, then add the pork and cook furiously over a high heat for 6–8 minutes, or until beginning to turn golden and crisp. Remove with a slotted spoon and put to one side. Heat another tablespoon of the oil in the wok, then add the garlic and ground coriander and stir. Add the mushrooms and cook for a couple of minutes, then add the shrimps or prawns and stir-fry over a high heat for 5–8 minutes, or until pink. Remove with a slotted spoon and put to one side.
Heat the remaining oil in the pan, then add the onions and chillies and stir-fry for 1 minute. Add the vermicelli, season with salt and black pepper, then stir in the beansprouts. Return the pork and the shrimp or prawn mixture to the wok and stir well. Remove from the heat, top with the spring onions and coriander, and serve.
- 2 450g pork tenderloin, cut into 2.5cm (1in) strips
- 6 tbsp fish sauce, such as nam pla
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp five-spice powder
- 450g thin rice vermicelli
- 3 tbsp sunflower oil
- 3 garlic cloves, grated or finely chopped
- 1 tsp ground coriander
- 500g mixed exotic mushrooms, such as porcini, enoki, and oyster mushrooms, roughly chopped, or chestnut mushrooms, sliced
- 425g prawns, chopped
- 3 onions, finely chopped
- 4 red chillies, deseeded and finely sliced
- 300g beansprouts
- 1 bunch spring onions, chopped
- 1 handful fresh coriander, chopped
- 1 pinch salt
- 1 pinch black pepper
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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