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Thai Vermicelli with Pork & Lemongrass

30 minutes


Any of our Chye Choon Rice Vermicelli (1 Serving)
Cooking Oil
Fish Sauce (2 tablespoons)
1 Lime (Juiced)
Coconut Milk (¼ cup)
Curry Paste (3 tablespoons) 
2 Spring Onions (Finely chopped) 
250g lean pork
2 spring onions, finely chopped
Basil & Coriander
Lean Pork (250g)


1. Prepare Vermicelli noodles as according to package instructions.

2. Heat a skillet/pan over high heat.  

3. Add in cooking oil and meat.

4. Once the meat is cooked, add in the curry paste and coconut milk and stir fry for 2-3 minutes.

5. Toss in the noodles, fish sauce and lime juice and combine well for another 2-3 minutes.

6. Garnish with fresh herbs and spring onion before serving.