100g vermicelli noodles- 500g pork mince
- 2 cloves garlic, crushed
- 5cm (25g) piece ginger, peeled and grated
- ¼ cup (80g) Thai chilli jam+
- 12 x 16cm rice paper rounds
- ¼ cup Thai basil leaves
- ½ cup coriander (cilantro) leaves
- 1 tablespoon peanut oil
nam jim
- 6 coriander (cilantro) roots, chopped
- 8 long red chillies, chopped
- 2 tablespoons caster (superfine) sugar
- ¼ cup (60ml) lime juice
- 2 teaspoons fish sauce
To make the nam jim, place the coriander root, chilli and sugar in the bowl of a mortar and pestle and grind until a paste forms. Add the lime juice and fish sauce and mix to combine. Set aside.Place the noodles in a large bowl, cover with cold water and allow to soak for 15 minutes. Drain well and set aside.Heat a large non-stick frying pan over high heat. Add the mince and cook, breaking up any lumps with a wooden spoon, for 10–15 minutes, or until browned. Add the garlic and ginge rand cook for 2 minutes. Add the chilli jam and cook for a further 5 minutes or until the liquid is absorbed. Add the noodles andstir to combine. Remove from the heat and allow to cool slightly.Soften a rice paper round in warm water for 30 seconds and place on a clean, dry cloth. Place ¼ cup of the mince mixture onto one side of the rice paper round, leaving a 2cm border, and top with basil and coriander. Fold the round over and press the edges to seal. Repeat with remaining ingredients.Heat the peanut oil in a large non-stick frying pan over medium heat and cook the rice paper parcels, in batches, for 2–3 minutes each side or until golden. Serve with the nam jim. Makes 12.
+ You can buy Thai chilli jam from the Asian section of the supermarket.
TIP: Nam jim is a traditional Thai chilli dipping sauce.
