This recipe is absolutely wonderful, full of fresh ingredients, spicy, hot, sour………. right up my street, and, it’s an absolute doddle to make, use up any leftover cooked pork belly you might have, trimming off any excess fat, or, shred cooked pork shoulder into it, great way of using up bits and pieces

This recipe will serve 4 people

Shopping list

A good handful of fresh shiitake, oyster and enoki mushrooms

100g go thin glass noodles soaked in boiling water

200g of Pork ( or 200g of Pork mince)

4 spring onions sliced into thin rings

A good handful of fresh chopped coriander

For the broth

1500ml of good quality chicken stock

A pinch of salt

2 red hot chilli sliced in half lengthwise

A pinch of brown sugar (palm sugar if you have it)

2 finely chopped lemon grass stalks

4 lime leaves

A good splash of fish sauce


1. First make the broth, bring the stock to a simmer and add all of the broth ingredients and cook for 5 minutes

2. Now add the mushrooms, pork and the noodles and cook for 5 more minutes

3. Serve immediately into warm bowls and top with the coriander and spring onions

Now again, you can add whatever takes your fancy really, if you don’t want Pork, try prawns, scallops, fish pieces, strips of beef…………

Happy cooking


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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