- 1 box of coconut milk
- 1 tablespoons of red curry paste
- 1-2 tablespoons of fish sauce
- 2 pinches of glutamate
- 2 tablespoons of cooking oil
- 200 g of minced pork
- 2 cups of water
- 1 lemon
- 5 slices of galangal
- 5 lemon leaves
- 200 g of rice noodles
- soybean sprouts
- Banana flower
- 3 lettuce leaves
- 1 lemon
Wash the coriander, mint leaves, basil, bean sprouts, lettuce leaves and banana flower.
Chop lettuce and banana flower. Cut lemon into 4. Wash and cut into slices of about 3 cm lemongrass. Peel and wash the galangal and cut into slices. Reserved all.
Plunge the noodles into a pot of boiling water, stir until the noodles soften and remove from heat, drain and set aside.
In a saucepan, bring the red curry paste with 2 tablespoons of oil, stir 5 minutes,then add the coconut milk and stir.
Add ground pork and pour 2 mugs of water, add the galangal, lemongrass andlime leaves and stir. Season with salt, glutamate and nuoc mam sauce and simmer 45 minutes over low heat.
Serve the rice noodles in a large bowl, add the vegetables and then sprinkle withthe hot broth.
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