Preparation
- Pour boiling water over the glass noodles, leave for 10 minutes, drain well and cut with scissors into pieces about 5 cm long.
- Finely chop the garlic and ginger, cut the shallots into fine wedges, slice the celery and spring onions thinly and roughly chop the coriander.
- Stir the fish sauce, lime juice and chilli paste together in a bowl.
- Heat the oil and briefly sweat the garlic and ginger without letting them brown. Add the mince, fry briefly and deglaze with the stock.
- Cook the mince for 2 to 3 minutes, breaking it up roughly. Pour the dressing over and continue cooking briefly until the meat is cooked through.
- Leave the mince mixture to cool slightly and mix with the noodles, shallots, celery, spring onions and bean sprouts. Fold in the coriander and taste, adding a pinch of sugar if needed.
- Arrange on lettuce leaves and sprinkle with peanuts, chilli and a little coriander if you like.
Drink with it
White wine · excellent match
Riesling Kabinett, feinherb
The residual sweetness absorbs chilli and fish sauce, and the lively acidity keeps pace with the lime.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Thai lager or Pils, ice cold
Cold and carbonation refresh against the heat, and the slim malt leaves coriander and lime free.
Pils or Helles: What's the Difference?Floral gin · good match
Floral gin as a highball with tonic and lime zest, over plenty of ice
Citrus and herbal notes in the gin meet the lime and coriander; ice and carbonation keep it long, as neat the alcohol would amplify the chilli.
Gin styles: London Dry, Old Tom, Navy Strength, and more