Ingredients
| 400 g | Vermicelli, cooked as per packet instructions and rinsed in cold water (Main) |
| 2 Tbsp | Oil |
| 1 Tbsp | Grated ginger |
| 2 stalks | Lemongrass, finely chopped |
| 1 | Red chilli, finely chopped |
| 650 g | Chicken mince, free-range (Main) |
| ¼ cup | Lime juice |
| ¼ cup | Fish sauce |
| 1 Tbsp | Palm sugar |
| ¾ cup | Coriander leaves |
| ¾ cup | Basil leaves |
| 4 | Spring onions, chopped |
Directions
- Heat a large fry pan over high heat. Add the oil, ginger, lemongrass and chilli and cook for 1 minute.
- Add the chicken mince and cook for a further 7 minutes or until cooked through.
- Add all the other ingredients and mix together completely. Place in serving bowls and enjoy.
If you liked this recipe, try Karena and Kasey's
beef fillet with coconut vermicelli