This is one of my Dad’s signature recipes, and for good reason – it’s completely delicious and one of my favourite things he cooks.

Ingredients

Groundnut oil (or sunflower if you can’t get hold of any)

500g good quality minced pork

250g vermicelli glass noodles (I use this packet)

3 tablespoons soy sauce

2 tablespoons sweet chilli sauce

1 tablespoon fish sauce

2 tablespoons caster sugar

1 garlic clove, crushed

Juice of 1 lime

1 red chilli (or less if you aren’t keen on spice), finely diced

Small handful coriander, roughly chopped

2 tablespoons peanuts or cashews, roughly chopped

4-6 spring onions, sliced into small rings

Extra coriander, chilli, lime and peanuts/cashews to garnish

Serves 4-6

Method

Heat a generous splash of groundnut oil in a frying pan and add the pork mince.

Cook over a high heat, breaking up the pork with a fork or wooden or spoon so there are no large clumps.

Fry until the pork is crispy and caramelised.

Set aside to cool.

Put the noodles in a heatproof bowl and cover with boiling water.

Leave to stand for 10 minutes or until soft.

Drain and rinse under cool water. Set aside.

In a bowl mix together the soy sauce, sweet chilli sauce, fish sauce, caster sugar, garlic, chilli and lime.

Taste to check you are happy with the flavour – add more of any of the ingredients to suit your taste.

Pour the sauce over the noodles.

Add the pork, coriander, spring onions and peanuts/cashews.

Using tongs, mix everything together.

It can be a bit fiddly to incorporate the pork and other bits into the noodles so just be patient. Sometimes I run a cutlery knife through the bowl a few times to slice up the noodles into smaller strands, which can make it a bit easier.

You will eventually end up with a salad that looks something like this…

Pile onto a platter and serve with extra lime, chilli, coriander and nuts…delicious!