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Stir-fried Rice Vermicelli with Pork Neck and Lemongrass
Level

Step
- Soak the Chewy Instant Rice Stick 4-pieces in water about 10 minutes, drain and set aside.
- Mince the shallot, lemongrass, red pepper and cilantro.
- Peel and slice the onion.
- Juice the lime.
- Marinate the pork with lime juice, minced lemongrass, fish sauce, sugar, paparika and black pepper for 20 minutes.
- In a pan, add some oil on a medium high heat. Sear the pork neck until golden brown on both sides.Transfer to the cutting board and slice.
- In a pan, add some oil on a medium high heat. Sauté the onion and shallot until fragrant.
- Add the soaked Chewy Instant Rice Stick 4-pieces and mix together. Add the pork neck back and stir well.
- Add the chicken broth, fish sauce and brown sugar. Cook until the rice stick almost absorb the liquid.
- Add the chopped red chili pepper and cilantro, stir well and ready to serve.
Material
Ingredients |
Sauce |
Chewy Instant Rice Vermicelli 4-piece 1 pack Pork neck 200g Shallots 2pcs Red pepper 1pc Onion 1pc Cilantro 20g
|
Chicken broth 100mL Fish sauce 2 tbsp Brown sugar 2 tbsp
Pork Marinade Limes 2pcs Stick lemongrass 1pc Fish sauce 1 tbsp Sugar 1 tbsp Paprika 1 tsp Black pepper ¼ tsp
|