17 September 2014,15:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Remove the rind from the pork, and put both rind and meat into a saucepan with cold water to cover.
  • Add the fish sauce and the brown sugar and bring to the boil. Skim any foam from the surface. Cover and simmer over a low heat for 1 hour, skimming occasionally.
  • Drain the pork and rind and set aside to cool. About 20 minutes before serving, slice the pork and rind into thin shreds.
  • Pour boiling water over the noodles and leave to stand for 5 minutes or according to packet instructions. Drain well and set aside.
  • Heat the oil in a wok or large open pan over a moderately high heat. Add the spring onions, lime leaves, chilli and lemon grass and stir-fry for 2 minutes, then add the shredded pork and rind and stir-fry over a high heat for 5 minutes.
  • Add the soy sauce, the remaining fish sauce and the drained noodles and use two spoons to lift and stir until the noodles are evenly coated and hot through. Serve immediately, garnished with red basil leaves.


  • 500 grams boneless pork loin     
  • 200 ml fish sauce
  • 100 grams soft brown sugar
  • 200 grams rice thread noodles  
  • 2 tablespoon sesame oil
  • 5 spring onions, sliced
  • 4 kaffir lime leaves, shredded
  • 2 fresh green chilli, seeded and sliced
  • 1 stalk lemon grass, finely chopped
  • 4 tablespoon soy sauce
  • Fresh red basil leaves, to garnish

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