Recipe Inspiration

Ingredients...

1.25kg pork mince

350g raw king prawns

2 chillies, deseeded and chopped

25g ginger, peeled and chopped

5 cloves of garlic, peeled

2 stalks of lemongrass, finely chopped

25g fresh coriander, chopped

50ml vegetable oil

16g Essential Cuisine Chicken Stock Mix

40g Essential Cuisine Asian Aromatic Stock Base

2l water

20ml gluten free fish sauce

10ml sriracha chilli sauce

200g spring onions, finely sliced

250g beansprouts

2 limes, juiced

1kg cooked rice noodles

Method...

1. In a food processor blend together the pork mince, prawns, ginger, chilli, garlic, lemongrass and coriander in to a paste. Roll into 50 small balls, place on a tray, cover with cling film and chill for 30 minutes

2. To make the broth, in a suitable pan over a medium heat add the vegetable oil followed by the spring onions, cook for 4-5 minutes until they start to soften

3. Add the water, fish sauce, sritacha chilli, Essential Cuisine Chicken Stock Mix and Essential Cuisine Aromatic Stock Base

4. In a separate frying pan over a high heat fry off the meatballs until browned on all sides. Add the lime juice and beansprouts, simmer for a further 5 minutes or until the meatballs are thoroughly cooked

5. Divide the noodles between serving bowls and ladle over the hot broth and meatballs

Chefs Tip

Use chicken mince as an alternative to pork!